-
1
Preheat oven to 400.
-
2
Peel apples and cut each into 8 sections and then cut each section into bite-sized pieces.
-
3
Toss apples with lemon juice in a large bowl.
-
4
Melt butter in a 10-inch oven proof skillet over medium heat.
-
5
Transfer 2 T of butter into a cup and set aside.
-
6
To remaining butter in skillet, add apples, brown sugar, confectioners sugar, and cinnamon.
-
7
Simmer, stirring occasionally, until apples are tender but still hold their shape, about 6 minutes.
-
8
Spread apples evenly in skillet.
-
9
Remove from heat.
-
10
Prepare batter: Place milk in a glass measuring cup and microwave for 30 seconds to warm.
-
11
Put eggs, milk, remaining butter, and salt into a blender.
-
12
Blend briefly to mix.
-
13
Add flour and blend until incorporated.
-
14
Pour batter into skillet and place in oven.
-
15
Bake 20 to 25 minutes, until pancake is puffed and golden brown.
-
16
Place on a trivet and dust with confectioners sugar.
-
17
Cut pancake into four wedges and serve topped with vanilla yogurt if desired.
-
18
Variations:.
-
19
Substitute 2 pears for the apples and 1/4 t ground ginger for the cinnamon.
-
20
Add 1/3 C dried cranberries to the apple mixture in step 3.
-
21
Omit apples.
-
22
Slice 1 banana and saute with 1 t cinnamon and a pinch of nutmeg for 1 minute before adding batter to pan.
-
23
Substitute 2 large peaches for the apples.
-
24
Omit cinnamon and cook as directed.
-
25
Serve sprinkled with toasted almonds.
-
26
Omit apples and cinnamon.
-
27
Melt butter in skillet, add all of the butter and sugars to blender when making batter, pour into the skillet, and sprinkle on 1 C fresh blueberries.
