Apple Pancake
Author: Sharradin Desri
Used in the Two Rivers during the autumn months as stick-to-your-ribs breakfast.
- 3 1/2 tablespoons unsalted butter
- 1 lb apples, pared, cored and sliced 1/2 inch thick
- 1 tablespoon lemon juice
- 2 teaspoons granulated sugar
- 1 1/2 cups all purpose flour
- 2 tablespoons firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg, slightly beaten
Preheat oven to 375 degrees.
Heat 2 tablespoons of butter in large ovenproof skillet* over moderate heat.
Add apple, lemon juice and granulated sugar; cool, stirring, until crisp-tender, 5 minutes.
Stir together flour, light brown sugar, baking powder, salt and baking soda in large bowl. Stir together buttermilk and egg in small bowl. Make well in center of dry ingredients. Add buttermilk mixture; stir to mix.
Add remaining butter to apples in skillet. Melt over moderate heat. When bubbly, spook pancake mixture on top, spreading it to sides of skillet.
Bake in preheated moderate oven for 25 to 30 minutes or until set and golden on top and wooden pick inserted in center comes out clean. Let stand 5 minutes. Loosen sides with metal spatula. Invert onto serving plate.
(*) Note: If skillet is not ovenproof, wrap handle with aluminum foil.
