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1
To make the skillet cake batter, whisk together the Large eggs, lowfat milk and 2 Tbsp.
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2
butter, melted.
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3
Mix the flour, baking pwdr, sugar, and zest.
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4
Combine the flour with the liquids and allow batter to rest, refrigerated, for at least 30 min before cooking.
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5
Peel, core, and cut the apples into 1/2-inch thick slices.
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6
In a separate pan, heat 2 Tbsp.
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butter, add in the apple slices and saute/fry over medium heat till they turn a rich golden brown color, about 5 min.
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8
Reduce the heat to low and carefully add in the maple syrup, Port, cinnamon, and lemon juice.
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9
Cook slowly till the apples are tender at the center of each slice, but not soft and mushy, about 2 min.
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10
Heat a non-stick 7-inch omelet pan over low heat till warm.
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Add in 1 or possibly 2 tsp.
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of butter, melted, using either a brush or possibly a tiny ladle, to coat the surface lightly.
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13
As soon as the butter has started to bubble, lift the pan off the heat and pour 1/2 c. of batter into the pan, tilting to spread the batter proportionately across the bottom.
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14
Return the pan to heat, spoon in 1/4 of the apples and cook on low till golden brown on the underside.
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15
When the top is bubbly, flip and brown the second side.
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16
As each pancake is completed, place on an oven-proof platter set in a 200 degree oven.
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17
There should be sufficient batter to make at least 4 skillet cakes.
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Serve each cake hot with a dollop of currant jelly and some clotted cream or possibly creme fraiche.
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This recipe yields 4 to 6 cakes.
