Copyright Culinary Arts Press
Mom used to make this easy pancake on special occasions. It is simple and quick enough for any weekend breakfast or brunch. Mom's variation was to add the apple.
1 tablespoon butter
1 apple, cored and sliced thin
1/8 teaspoon each nutmeg and cinnamon
1/2 cup sifted four
1 teaspoon sugar (I use brown sugar)
1/2 teaspoon salt
3 eggs, well beaten
1/2 cup milk
10x sugar for dusting - optional
Lemon wedges -optional but very good
Preheat oven to 425 F○. Set a 10" heavy skillet with heat-resistant handle (I love my cast iron skillets!) over moderate heat. Melt butter in skillet. Sprinkle nutmeg over melted butter. Place sliced apple in a decorative design. Sprinkle with cinnamon. Sift together flour, sugar, and salt. Beat the eggs and milk together.Stirring constantly, blend the egg mixture into the flour mixture. Quickly pour the batter over the apples. Cook 2-3 minutes over medium heat. Place skillet in oven and bake at 425 F○ about 10 minutes or until pancake is a light, golden brown and top springs back when lightly touched at center. When done,remove to warm platter. (I flip the pancake over onto the plate to display the apple design.) Sift confectioner's sugar (10 x) over top. Serve at once with lemon wedges.
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