This always reminds me of a softer, creamy version of yorkshire pudding. When it becomes apple season, I can't stop making these!
- 1/2cup unbleached all-purpose flour (2 1/2 ounces)
- 1tablespoon granulated sugar
- 1/2teaspoon table salt
- 2large eggs
- 2/3cup half-and-half
- 1teaspoon vanilla extract
- 2tablespoons unsalted butter
- 1 1/4pounds Granny Smith apples or Braeburn apples (3 to 4 large apples), peeled, quartered, cored, and cut into 1/2-inch-thick slices
- 1/4cup light brown sugar or dark brown sugar
- 1/4teaspoon ground cinnamon
- 1teaspoon lemon juice
- Confectioners' sugar for dusting
- 1. Adjust oven rack to upper-middle position; heat oven to 500 degrees.
- 2. Whisk to combine flour, granulated sugar, and salt in medium bowl. In second medium bowl, whisk eggs, half-and-half, and vanilla until combined. Add liquid ingredients to dry and whisk until no lumps remain, about 20 seconds; set batter aside.
- 3. Heat butter in 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add apples, brown sugar, and cinnamon; cook, stirring frequently with heatproof rubber spatula, until apples are golden brown, about 10 minutes. Off heat, stir in lemon juice.
- 4. Working quickly, pour batter around and over apples (see illustration 1 from "Step by Step: Preparing the Pancake). Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes.
- 5. Using oven mitts to protect hands, remove hot skillet from oven and loosen pancake edges with heatproof rubber spatula; invert pancake onto serving platter (see illustrations 2 and 3 from "Step by Step: Preparing the Pancake"). Dust with confectioners’ sugar, cut into wedges, and serve.