Baked Dutch Apple
Pancake serves 2-4
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Apple Filling:
2 Tbs. salted butter
3 Large Granny Smith Apples (peeled, cored and thinly sliced)
6 Tbs. granulated sugar
1 tsp. ground cinnamon
For the Pancake:
3 Eggs
1/2 cup all-purpose flour
1/2 cup milk
1 Tbs. sour cream
1/2 tsp. salt
1 tsp. grated lemon zest
1 tsp. vanilla extract
Preheat oven to 400 degrees.
To make the apple filling, in a 10 inch ovenproof frying pan over
med. heat, melt the butter. Add the apples, sugar and
cinnamon and saute, stirring constantly, until the apples begin
to soften and brown lightly, 3-5 minutes. Remove from the heat.
To make the pancake, in a bowl, using an electric mixer set on
medium speed, beat the eggs until lightly frothy. Add the flour,
milk, sour cream, salt, vanilla and lemon zest and beat just until
smooth batter forms.
Immediately pour the batter over the apples in the hot pan and
place in the oven. Bake until nicely puffed and golden brown,
about 25 minutes.