Description
Thinly sliced apples baked into a crepe-like pancake and topped with homemade syrup. Yum!
Ingredients
- FOR THE SYRUP:
- 2 cups Apple Cider
- 1 cup Brown Sugar
- 2 whole Cinnamon Sticks
- FOR THE “PANCAKE”:
- 1 whole Large Unpeeled Apple, Thinly Sliced
- 2 Tablespoons Packed Brown Sugar
- ½ teaspoons Cinnamon
- 4 whole Eggs
- ⅔ cups Milk
- ⅔ cups Bread Flour (can Sub All-purpose Or Whole Wheat)
- 2 Tablespoons Applesauce
- 1 Tablespoon Sugar
- Optional Topping: Powdered Sugar
Preparation
For the syrup: Bring the apple cider, 1 cup brown sugar, and cinnamon sticks to a boil. Reduce heat and simmer about 30 minutes, until reduced by about 1/3. Then remove from heat, set aside and let cool.
Preheat the oven to 350F.
For the pancake: Combine the apples, brown sugar, and cinnamon. Arrange in the bottom of a buttered 9-inch pie plate.
Whisk the rest of the pancake ingredients (except the powdered sugar, for topping) until just combined and pour the mixture over the apples. Bake for 15-18 minutes, or until top is browned and set. Remove from oven and let cool for 5-10 minutes.
Using a knife, loosen the edges of the pancake from the pie plate. When loose, invert pancake onto a serving platter and sprinkle with powdered sugar. Top with syrup!
NOTES: For super thin apples, use a mandoline slicer. It makes for awesome layers. I also had the best results using a glass pie plate instead of a cast-iron skillet. And finally – do not try to add melted butter to the batter. It falls apart. But DO add butter after it’s baked! Yum!
