The apples that you choose can greatly affect the flavor of this recipe. If you prefer tart apples, use Granny Smiths; if you prefer sweet ones, use Braeburns. One-third cup each heavy cream and whole milk can be substituted for half-and-half.
Serves 4
Ingredients:
1/2 cup (2 ½ ounces all-purpose flour)
1 tablespoon granulated sugar
1/2 teaspoon salt
2/3 cup half-and-half
2 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 ¼ pounds (3 to 4 large) apples, peeled, cored, quartered, and sliced ½ inch thick
1/4 cup packed (1 ¾ ounces) light or dark brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
Confectioner’s Sugar for dusting
Directions:
1.) Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees. Whisk the flour, granulated sugar, and salt together in a large bowl. In a small bowl, whisk the half-and-half and eggs, and vanilla extract together. Whisk the half-and-half mixture into the flour mixture until smooth with no lumps.
2.) Melt the butter in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the apples, brown sugar, and cinnamon and cook, stirring often, until the apples are golden brown, about 10 minutes. Off the heat, stir in the lemon juice.
3.) Quickly pour the batter around the edge of the skillet, then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees. Bake until the pancake is brown and has risen above the edges of the skillet, about 18 minutes.
4.) Loosen the pancake edges from the skillet with a spatula and flip the pancake onto a large plate or serving platter. Dust with confectioners’ sugar, cut into wedges, and serve immediately.
