This is a thin apple pancake. I didn’t have milk so I used almond milk and it worked fine. These apples were picked yesterday from my brother’s orchard. It looks like a good year for apples. Makes 2-3 servings.
- 2 tart cooking apples, peeled, cored, and sliced into 1/4-inch slices
- 2 tbsp sugar
- 1 1/2 tsp cinnamon
- Dash of freshly ground nutmeg
- 2 eggs, beaten and room temperature
- 1/4 tsp salt
- 1/3 cup flour
- 1/3 cup almond milk, room temperature
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons butter
Preheat oven to 425° F. Place oven rack in the middle of your oven.
Combine sugar and cinnamon; set aside.
In a medium bowl, combine eggs, salt, flour, milk, and vanilla extract; beat until batter is smooth (batter will be thin); set aside.
In a non-stick ovenproof skillet over medium heat, melt butter. Add apples and sprinkle with sugar and cinnamon mixture. Reserve a little sugar mixture. Stir and let cook for 5 to 7 minutes to slightly cook the apple slices; remove from heat. Add batter and bake in oven for 15-20 minutes. Flip pancake upside down onto serving plate. Sprinkle with reserved cinnamon sugar.