Caramelized Apple Skillet Pancake

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

Serves 2-3.

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.