Oven-Baked Dutch Apple Pancake
Try this oven pancake for breakfast, brunch, or a light supper.
2 Tbsp unsalted butter
3 large Granny Smith or tart apples, peeled and thinly sliced
6 Tbsp granulated sugar
1 tsp DLM Ground Cinnamon
1/2 cup flour
1/2 cup milk
1 Tbsp sour cream
1/4 tsp salt
1 tsp grated lemon zest
Preheat oven to 400°F.
To prepare apple filling: In a 10-inch ovenproof (preferably non-stick) skillet, melt the butter over medium-high heat. Add the apples, sugar, and cinnamon, then sauté, stirring constantly, until the apples begin to soften and brown lightly (3 to 5 minutes). Remove from heat.
To prepare pancake: Beat the eggs until lightly frothy. Add the flour, milk, sour cream, salt, 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 puffed and golden brown, about 25 minutes.
Lightly dust with confectioners' sugar over the top. Serve directly from the pan, cutting into wedges.
Makes 2-4 servings
Allergy Warning: Contains milk and eggs and wheat