If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington
Ingredients
PANCAKE:
3 large eggs, room temperature
1 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons butter
TOPPING:
2 tart baking apples, peeled and sliced
3 to 4 tablespoons butter
2 tablespoons sugar
Confectioners' sugar
Instructions
1Heat up a skillet and form the batter
2First, preheat a 10-inch cast-iron skillet in an oven set to 425ºF. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg. Cover the blender and process the ingredients until the mixture is smooth.
3Melt the butter then cook the batter
4Add the butter to the hot skillet and return the skillet to the oven until the butter bubbles. Then, pour the batter into the skillet. Bake the pancake, uncovered, until it puffs up and the edges are browned and crisp, which will take about 20 minutes.
5Make the topping
6As the pancake bakes, prepare the topping. In a skillet, combine the apples, butter and sugar and cook, stirring often, over medium heat. Cook this mixture until the apples are tender, then spoon the topping onto the baked pancake. Sprinkle the pancake with confectioners' sugar, then cut and serve immediately.
