PUFFED APPLE PANCAKE (for four)
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For the apples:
2 McIntosh or Granny Smith apples, peeled, cored and sliced ¼ inch thick
1 tablespoon fresh lemon juice
3 tablespoons firmly packed light brown sugar
½ teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons unsalted butter
For the pancake batter:
1 cup milk
5 large eggs
½ cup all purpose flour
2 tablespoons granulated sugar
1 teaspoon vanilla
2 tablespoons unsalted butter
sifted confectioners’ sugar for sprinkling over the pancake
1. In a bowl combine the apples, lemon juice, sugar, cinnamon and cloves. In a skillet set over moderate heat melt the butter, add the apple mixture and cook it, stirring, for 5 to 7 minutes, or until the apples are just tender. Transfer the mixture to a bowl and let it cool.
2. Make the pancake. Preheat the oven to 425*. Heat a heavy 10 inch skillet, preferably cast iron, in the oven for 5 minutes. In a blender combine the milk, eggs, flour, sugar, vanilla and a pinch of salt and blend the mixture until smooth. Remove the skillet from the oven and set it over moderately high heat. Add the butter to the skillet, let it melt, and pour the batter into the skillet. Spoon the apple mixture evenly over the top of the batter. Return the skillet to the oven and bake the pancake for 20 to 25 minutes, or until it is puffed, golden and a tester comes out clean. Dust it with confectioners’ sugar.