Easy. Perfect for brunch or even dessert.
4 T butter
3 firm apples (about 1-1/4 lbs), (peeled), cored and cut into 1/4-inch-thick slices
1/4 c sugar
1/4 t ground cinnamon
3 large eggs
1/2 c milk
1/2 c flour
1/4 t salt
confectioner’s sugar (optional)
maple syrup (optional)
1. Preheat oven to 425ºF.
2. Melt butter over medium heat in an ovenproof 10-inch skillet. Add apples, sugar, and cinnamon, raise heat to medium-high, and cook, stirring occasionally, until the apples begin to brown and most of the juices have evaporated, around 10 minutes (though this can take less or more time, depending on the moisture content of the apples). Remove skillet from heat.
3. Combine eggs, milk, flour, and salt either by hand with a whisk, in a blender or in a food processor, until smooth. Spread the browned apples evenly across the bottom of the skillet. Pour the batter over the apples. Place the skillet in the oven and bake until the pancake is golden and puffed, about 18 to 20 minutes.
4. Remove the skillet from the oven and let the pancake rest for 5 minutes. Sprinkle with confectioner’s sugar, if using, cut into wedges and serve immediately, with maple syrup, if desired. (For dessert, whipped cream is great!)