Starry Wisdom

I am a copycat. I made an Dutch applep ancake for dinner, spurred on by Joan, as well as my friend mike talking about one on irc. Here is a picture of the pancake soon after it came out of the oven (it was even more puffed when it was still in the oven!):

And flipped over:

Anyway, I modified Joan’s recipe, which she further modified from Mr Breakfast.

• 1 cup whole milk (I’m sure 2% is fine, but whole is what was in the house)
• 3 large eggs
• 3/4 cup never bleached flour
• 3 tablespoon granulated sugar
• 2 tablespoons brown sugar
• 2 tablespoons salted butter
• 2 medium apples, peeled and cut into 1/4″ thick slices
• 1 tablespoon cinnamon
• 1/2 fluid ounce (1/2 shot) cognac or brandy if you are less fancy like myself
• 3 tablespoons powdered “icing” sugar for dusting (optional)
• 4 Lemon wedge (optional)

Pre-heat oven to 375°F. In a medium bowl, mix together the milk, eggs, flour and granulated sugar until batter is of consistent thickness (no lumps). Stir in the Cognac.

In a ovenproof skillet, melt butter over medium-high heat. Add apples, cinnamon and brown sugar. Reduce heat to medium and cook, stirring occasionally for 2-3 minutes, or until the apples are softened slightly. Remove pan from heat. Pour batter over the apples in pan. Place the pan in the oven and bake for 30-35 minutes, until the pancake is lightly browned and puffy.

Dust with powdered sugar and serve with lemon wedges, if desired.