Recipe of the Week: ‘Apple’ Pancake

apple-pancake

 

viagra arial, tadalafil sans-serif;”>This is called an “Apple” pancake, cheap but it works with any fruit. There are two things to remember: first, it must be served right away — it is best while hot and fluffy. Second, the cast iron skillet should be pre-heated along with the oven. Once the oven pre-heat beeper goes off, take out the skillet (it is super-hot, so use at least two or three layers of oven mitt or towel) and put 2 tbsp of butter in and swirl it around. The pre-heated skillet seems to make the pancake heat more evenly and you get less “bubbling” of the pancake part. If your pancake sticks, you might want to “season” your skillet again.

For the pancake:

In a single bowl, mix together 3 eggs, 3/4 milk, 3/4 cup flour, 3/4 sugar, and 1/2 tsp. salt. Pour the batter into the pre-heated cast iron skillet and put in the oven at 425 for 15 minutes or until the pancake curls up around the edges. It should be thoroughly cooked in the center, so it may take a couple more minutes depending on your oven and your skillet.

For the fruit: While the pancake is cooking, use one large or two small apples (tart seems to taste best — a granny smith perhaps), slice thinly and saute in butter with cinnamon to taste. Once the fruit is soft but not mushy, it is ready to spread over the pancake. Sprinkle with powdered sugar and serve immediately.

For other fruit: I like blueberries, raspberries or strawberries with whipped cream. This can be served for breakfast or dessert, and it is fast and easy to make.

K.M. Neiswender, Ojai

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