This is a pancake – just one- you bake and it’s ready all at once for everyone. It can be a special-day breakfast for two or three people, a light, late supper, or even a warm dessert for four to six people.
- 3 large eggs
- 3/4 cup milk
- 3/4 cup white flour
- 1/2 tsp salt
- 1 1/2 Tbs butter ( unsalted preferred)
- 1/2 cup thin-sliced apples (optional)
- 1 lb. tart, fresh apples (Pippin are great)
- 1/4 cup melted butter
- 1/4 cup sugar
- powerdered cinnamon and nutmeg
Preheat the oven to 450 degrees. Beat together the eggs, milk, flour, and salt until very smooth. Add some very thinly sliced apples if desired. In a heavy 12-inch skillet, melt about 1 1/2 tablespoons butter. As soon as it is quite hot, pour in the batter and put the skillet in the oven. After 15 minutes, lower the oven temperature to 350 degrees and continue baking for another 10 minutes, The pancake should be light brown and crisp.
During the first 10 or 15 minutes of baking, the pancake may puff up in large bubbles, If it does, pierce it thoroughly with a fork or skewer.
While the pancake is baking, prepare the apple filling, Peel and thinly slice a pound of apples. Saute them lightly in 1/4 cup butter and add 1/4 cup sugar, Season to taste with cinnamon and nutmeg. The apples should be just tender, not too soft. About 8 to 10 minutes of cooking over a medium flame should be plenty. (The filling can be prepared ahead and reheated just before serving.)
When the pancake is ready , slide it onto an oval platter, pour the apple filling over one side, and fold the other side over. A little milted butter can be poured on if you choose, and the whole thing carefully sprinkled with powdered sugar through a sieve. Serve it at once, slicing pieces off crosswise.
From “The Vegetarian Epicure” by Anna Thomas and highly recommended or an impressive breakfast for friend by Barbara.