This wonderful pancake has a rich tradition and is baked in the oven with the aroma all over the house
3 eggs, lightly beaten
½ cup milk
1 teaspoon grated lemon rind
½ cup all-purpose flour
2 tart apples, such as Granny Smith peeled, quartered and sliced in ¼” thin
8 tablespoons butter (1 stick) divided
¼ cup granulated sugar
½ teaspoon cinnamon
confectioners sugar for garnish
No nutrition information available
In a medium bowl, combine eggs, milk and lemon rind. Whisk in flour until blended. (batter will be slightly lumpy)
Preheat oven to 475ºF. Melt four tablespoon of butter in an 10" fry oven proof pan over medium heat. Add apples an sauté until tender. Pour batter over apples and bake 20 minutes.
Meanwhile, in a small bowl combine the cinnamon and the sugar. In butter warmer melt the remaining four tablespoon of butter. As soon as the pancake has baked twenty (20) minutes, remove from oven and quickly sprinkle with sugar mixture and drizzle with butter.
Return to oven for five (5)minutes. Serve immediately, dusted with confectioner’s sugar.