A rainy morning breakfast. buttery apples cooked in a soft, puffy pancake batter. Thank you Williams-Sonoma for the recipe and only one word can describe this pancake–NOM !
2 Tbsp unsalted butter
1 Red Delicious apple, cored, peeled and cut into 1/2-inch slices
1/2 tsp. ground cinnamon
1 Tbsp granulated sugar
2 eggs, at room temperature
1/2 cup almond milk
1/2 cup all-purpose flour
1/2 tsp. salt
Confectioners’ sugar for dusting
Preheat an oven to 400ºF.
Butter a 10-inch springform or cake pan.
In another fry pan over medium heat, melt 1 Tbsp of the butter.
Add the apple, cinnamon and granulated sugar and sauté, stirring occasionally, until the apple begins to soften and brown, 5 to 6 minutes. Set aside.
In a bowl, using a whisk, beat the eggs. Add the milk and whisk until blended. Sift the flour and salt into the egg mixture and whisk until just blended.
In a small saucepan over medium-low heat, melt the remaining 1Tbsp butter. Add the butter to the egg mixture and whisk until smooth.
Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the pancake is browned and puffed up, 25 to 30 minutes.
Dust with confectioners’ sugar and serve immediately.