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Apple pancake

§ November 11th, 2008 § Filed under uncategorized § 4 Comments

Ridiculous is having a day off school/work and, instead of sleeping in, awakening at six in that boinnnng! sit-upright-in-bed/can’t-go-back-to-sleep kind of way. Should probably go make coffee. Possibly also apple pancake. Which reminds me, here is the recipe:

Apple Pancake
serves eight(ish); adjust recipe quantities depending on desired amount of apples as well as apple sweetness (so, less sugar for Fuji apples, more for Granny Smiths, etc.)

six to eight apples (or more, if making in a deep casserole dish)
three to five tablespoons butter
half to whole cup brown sugar
one to one heaping teaspoon cinnamon

Peel, core, and slice apples; toss with cinnamon and sugar. Melt butter in saucepan and sautee, on medium-high heat, apple mix until tender. While that’s cooking, beat together

Six to eight eggs
about one cup flour (don’t overdo it)
just over one cup milk
quarter teaspoon salt
two or three tablespoons softened butter

Batter should have very liquid consistency. Coat nine by thirteen pan with cooking spray and pour sauteed apples into bottom, spreading evenly. Pour egg batter on top as evenly as possible (be sure you get around the edges). Place on lower oven rack and bake at four-fifty for about ten minutes; reduce heat to three-fifty and bake for eight to fifteen minutes more. Serve immediately. I mean, seriously. Just give people spoons and eat it right out of the casserole dish.

Notes

• Jucier apples make better sauce, so while I normally like and use Granny Smiths in apple recipes, I tend to have better results from Fujis in this one.
• If the apples don’t produce much sugary happiness while sauteeing, you can always whip up a quick apple syrup with apple juice or cider, some butter, and sugar.
• Be sure the oven rack is positioned in the lower (but not lowest) part of the oven; you don’t want the pancake bumping into the top of the oven nor into a rack above it. Also, the apples tend to carmelize better when they’re lower and closer to the heat source.
• Flip the pancake over before serving, if possible.
• You can have more or less of the pancakey part depending on how much you like it.
• The more flour in the pancakey part, the slower it will rise and the less likely it is to burn; however, the more flour, the heavier the pancake. So just make the recipe a bunch of times until it turns out just right. :)