The Morning After the Blizzard - Big Apple Pancake

I can't remember a storm like the one we had last night.  The weather report compared it to the equivalent of a Category 3 Hurricane.

 Before we start to venture out to start digging a path, breakfast today is a warm Big Apple Pancake.  Baked in the oven, this pancake reminds me of french toast.

Big Apple Pancake

Ingredients:

• 3 Tb. unsalted butter
• 2 large apples, peeled, cored, and sliced 1/4-inch thick
• 1/4 c. light brown sugar, packed
• 3 large eggs
• 1 tsp. granulated sugar
• Pinch salt
• 1/2 c. milk
• 1/2 c. flour
• 1/4 tsp. cinnamon
• 2 lemon wedges

Directions:

Preheat oven to 450 degrees F.  In a large ovenproof skillet, (preferably with curved sides, melt 2 Tb. butter over medium heat.  Add the apple slices and cook, stirring until tender, about 10 minutes.  Add 2 Tb. of the brown sugar and stir to combine.

In a medium bowl, whisk together the eggs, sugar, salt, milk and flour.  Pour this batter over the apples in the skillet.  Transfer to the oven and bake until puffy, about 10 minutes.  In a small bowl, mix the cinnamon and remaining 2 Tb. brown sugar.  Cut the remaining tablespoon of butter into pieces.  When the pancake puffs,
remove from the oven, dot with butter, sprinkle with cinnamon sugar.

Return to the oven to bake until browned, about 8-10 minutes more.  As the pancake comes out of the oven, squeeze lemon wedges over the top.  Serve in wedges out of the pan.

Servings: 4
Prep Time:  15 min.
Cook Time: 40 min.
~Gale Gand, "Butter Sugar Flour Eggs"