Serves 3
"IN THE KITCHEN~WITH MOM"
p. 24
Ellayne Sapienza
PANCAKE
2 large eggs
1/2 cup milk
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons butter or margarine
confectioner's sugar for dusting
APPLE TOPPING
1/2 stick butter or margarine
4 large apples, peeled, quartered and cut crosswise into 1/4" thick slices
1/2 cup brown sugar, firmly packed
1/3 cup water
1 teaspoon lemon juice
golden raisins or chopped walnuts, if desired
PANCAKE: Preheat oven to 450 degrees F. In a large bowl, using a whisk, beat eggs and milk until blended. Beat in flour, sugar, salt and nutmeg; mix until combined.
Put the 2 tablespoons of butter in a large pie plate (or ovenproof skillet), and place in the oven for 5 minutes, until sizzling. Remove from oven and immediately pour batter into heated pan. Return to oven and bake the pancake until puffed, crisp around the edges, and golden brown on top, 16 to 18 minutes. (Do not open oven door while baking.) The puffed pancake will start to deflate once it's out of the oven. Have the topping ready so you can serve it immediately. Recipe can be doubled and baked in two pie pans.
APPLE TOPPING: In a large skillet, melt butter or margarine over medium heat. Add apples and cook, stirring occasionally, until the apples are just tender, about 7 minutes. Add brown sugar and water to the skillet. (You can also add 1/4 cup raisins or chopped walnuts if desired.) Remove from heat and add lemon juice. Return apple mixture to low heat and keep warm until the pancake is done.
Dust the warm pancake with confectioner's sugar. Spoon apple mixture onto pancake. Sprinkle with additional confectioner's sugar and serve immediately.