1 Granny Smith apple; seeded,
-peeled, cut
; into 1/4-inch-thick
; slices
2 ts Fresh lemon juice
4 lg Eggs
3/4 c Whole milk
3/4 c All purpose flour
1 tb Plus 1/4 cup sugar
1/4 ts Salt
1/4 c Dark brown sugar; (packed)
1 1/4 ts Ground cinnamon
4 tb Unsalted butter; (1/2 stick)
Preheat oven to 450F. Toss apple slices with lemon juice in medium
bowl.
Whisk eggs and milk in large bowl to blend. Add flour, 1 tablespoon
sugar and salt; whisk until batter is almost smooth (small lumps of
flour will remain).
Mix brown sugar, cinnamon and remaining 1/4 cup sugar in small bowl.
Melt 1 tablespoon butter in each of two 6-inch ovenproof nonstick
skillets over medium heat. Pour half of batter into each skillet.
Arrange half of apple slices evenly over batter in each skillet.
Transfer skillets to oven and bake until pancakes are set around
edges but still wet in center, about 8 minutes. Remove from oven;
sprinkle half of brown sugar mixture over each pancake. Dot each with
1 tablespoon butter. Using spatula, carefully turn pancakes over.
Return to oven. Bake until pancakes rise, sugar mixture melts to
sauce consistency and top of pancakes is golden, about 6 minutes.
Invert onto plates. Serve warm.
Makes 2 Servings.
Yields
1 servings
