- 1/2 c. unbleached all-purpose flour
- 1 T. sugar, preferably baker’s sugar
- 1/2 tsp. kosher or sea salt
- 2 large eggs, beaten
- 2/3 c. half and half
- 1 tsp. vanilla extract
- 2 T. unsalted butter
- 3-4 large apples (about 1¼ lb.) such as Granny Smith, Golden Blushing, Braeburn, seasonal Golden Delicious, or other sweet/tart varieties that hold their shape well when cooked
- 2 tsp. cider vinegar
- 1/4 c. dark brown sugar
- 1/2 tsp. cinnamon
- Powdered sugar for dusting
Preheat the oven to 500 degrees. Place rack in the middle position.
Have
all ingredients for the batter at room temperature. Combine the flour,
sugar and salt in a bowl, make a well in the center, add the eggs,
cream and vanilla, and whisk together until no lumps remain.
Alternatively, mix the ingredients in a blender or food processor (put
the liquid ingredients in first in this case). Set the batter aside to
rest for at least 30 minutes. The batter may also be made the day
before and refrigerated. Bring to room temperature before baking.
Peel and core the apples and cut them into ½-inch slices. Toss the slices with the vinegar.
Heat
the butter in a 10-inch ovenproof skillet, preferably non-stick, over
medium high heat. Add the apples, brown sugar, and cinnamon and cook
until the apples are golden brown, about 10 minutes. Stir frequently
while cooking, but gently so as not to break up the apples.
Remove
the pan from the heat. Immediately pour a ring of batter around the
edge of the pan and then pour the rest of the batter evenly over the
apples
Place the skillet in the oven and immediately reduce the
heat to 425 degrees. Bake the pancake until the edges are brown and the
pancake has puffed up, about 18 minutes. Loosen the edges with a
heatproof spatula, invert the pancake onto a large plate, cut into
wedges, and serve, dusted with confectioner’s sugar. Serves 6.
This article appears in Sep 30 – Oct 6, 2010.
