I’m going to make this for breakfast/brunch this weekend.
- 2 large eggs (at room temperature)
- 1/4 c all-purpose flour
- 1/4 c heavy cream
- 1/4 c maple syrup (the for-realz stuff)
- 1/2 tsp salt
- 1 1/2 tbsp butter (unsalted)
- 1/2 large firm eating apple, cored and thinly sliced
- confectioner’s sugar & cinnamon for dusting
Heat oven to 425º F.
Combine eggs, flour, cream, maple syrup, and salt in a blender. Blend on high to combine well.
Melt butter in an 8″ oven-proof non-stick skillet. Add apple slices and saute until soft and slightly browned.
Blend batter again until frothy. Pour batter into skillet and evenly distribute apple slices. After a few seconds, transfer skillet to oven.
Bake until pancake is puffed, golden, and set (12-15 mins). Remove and let cool in the pan for a few mins (it will deflate).
Transfer to cutting board and dust with confectioner’s sugar and cinnamon. Cut into wedges and serve warm.
Source: fine Cooking magazine, Feb/Mar 2006 issue.
I think this would go nicely with some scrambled eggs with cheddar, and maybe a few links of sausage. Mm.