This recipe is a Saturday morning staple at the Remahl-Sircar household. We found a recipe for "Apple Pancakes" on an U-pick apple orchard brochure in Davenport, CA (along with many apples). This pancake is no bready frisbee - it is more like crepe batter poured atop apples sautéed in caramel and butter. When the pancake is fully baked, it is served upside-down, the caramel and apple juices seeping down into the light custardy batter. Divine.
Caramelized Apple Skillet Pancake
1/4 c sugar
2 tsp cinnamon
3 eggs, beaten
1/2 tsp salt
1/2 cup all-purpose flour
1/2 c milk
7 T butter
1 or 2 tart green cooking apples, thinly sliced
Preheat oven to 400F. In a small bowl, combine sugar and cinnamon. In a large bowl, combine eggs, flour, milk, and salt. Whisk until smooth.
In a large cast-iron skillet, melt butter, turning to coat pan. Add apples and sprinkle with cinnamon sugar. Cook for 5 min, stirring occasionally.
Pour batter over apples and bake 25 min, until puffed above the sides of the pan and lightly browned. Invert onto plate to serve. Enjoy immediately.