Katy’s Big Apple Pancake

  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup flour
  • 1/2 tsp salt
  • 1 1/2 Tbsp butter
  • 1 lb apples, peeled, cored and sliced into 1/4 inch thick pieces
  • 1/4 cup butter
  • maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Preheat your oven 450°F.  Beat together the eggs, milk, flour and salt.  In a large oven proof skillet (cast iron is best) melt 1 1/2 Tbsp butter.  When the butter is bubbling pour in the batter.  Place the skillet into the oven. Bake for 15 minutes, periodically pricking the pancake to reduce major puffing.  After 15 minutes reduce oven heat to 350°F and bake 10 minutes more.  While the pancake is baking you can prepare your apple filling. In a large frying pan melt 1/4 cup butter.  When the butter foams add the apples and sauté for about 5 minutes or until the apples soften.  Add the cinnamon and nutmeg and as much maple syrup as you like (some like it sweet!!).  Cook one minute more and serve over the warm pancake.

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