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1
I start with two ten-inch non-stick skillets on my two front burners. This way, the two pancakes are ready at the same time -- and cleanup is very quick for non-stick pans.
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2
Heat 1 tablespoon butter in each pan.
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3
Wash and core apples. Do not peel. Cut in half. Then cut each half into about 8 slices.
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4
Put slices in each pan, arranging them in circle along edge of pan, and fill the center with 3 or 4 slices or as best they fit.
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5
Sprinkle generously with cinnamon and nutmeg.
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6
Allow apples to cook until softened over low to medium heat. They will caramelize a little; just don't let them burn. This takes about 5 to 10 minutes.
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7
Meanwhile, scramble the eggs in medium mixing bowl.
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8
Add flour and salt, stirring in with fork until completely mixed.
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9
Add milk and extracts, stirring until smooth.
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10
Pour batter slowly around the apple slices in the pan, taking care to cover all the spaces between the slices and have a solid pancake. The apples will not be completely covered. I just eyeball the amounts to divide the batter evenly.
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11
Keeping flame low, cook pancake, uncovered, for approximately ten minutes.
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12
When pancake is solid enough to hold together, slide wide nylon spatula under pancake and flip over.
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13
Cook for a few more minutes, checking for a little golden browning on the pancake.
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14
Slide onto plate and top with butter and maple syrup.
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15
FLIPPING PANCAKE: I usually slide the pancake out onto a dinner plate, then take the frying pan and hold it over the plate like a cover in my left hand; then take the plate with my right hand and simultaneously turn the pan back to its upright position with the plate dumping the pancake directly into the pan. I haven't lost one yet! 8-).
