Recipe by Olha
Here’s a puffed golden-brown pancake that always wins raves. It looks so pretty with a dusting of confectioners’ sugar and apple slices peeking through. The oven fresh aroma is tantalizing.
Top Review by bergmanm
I used 4 cups sliced apples, we love raisins but for someone who is not that fond of them one cup may be too many. I mixed the flour,milk and egg mixture in a bowl, used 1 teaspoon cinnamon instead of 1/2 since we love cinnamon and since I am watching my cholesterol I used only 1 egg and used 9 tablespoons of nutri-eggs[which are just egg whites]. Used an 8" x 11" casserole dish. I greased the bottom of the dish, poured a little of the batter in, put the cooked apple mixture on top and put the rest of the batter on top. Sprinkle a little cinnamon on top of batter before baking. We really enjoyed this dish and will make it again. Have put it with my favorite recipes.
- 3 large tart apples, peeled and sliced (granny smith apples)
- 1 cup raisins
- 1⁄4 cup packed brown sugar
- 1 tablespoon honey
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 tablespoons butter or 2 tablespoons margarine
- 4 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
- 2 teaspoons lemon juice
- 3 tablespoons confectioners' sugar (optional)
Directions See How It's Made
- In a bowl, combine the apples, raisins, brown sugar, honey, cinnamon and nutmeg. Melt butter in a 12-inch ovenproof skillet.
- Add apple mixture to skillet; sauté for 15 minutes or until tender.
- In a blender, combine the eggs, milk, flour, sugar and salt; cover and process for 10 seconds or until smooth.
- Pour over apple mixture; gently lift apple mixture, letting egg mixture flow underneath.
- Bake, uncovered, at 425°F for 15 to 20 minutes or until pancake is puffy and golden brown.
- Sprinkle with lemon juice and confectioners’ sugar if desired.
- Cut into wedges. Serve warm. Yield: 6 servings.
- Country Woman.