Pancakes vary in thickness from the ultra-thin French crepe to the robust American breakfast pancake. In this recipe, which calls for sliced cinnamon apples, the oven transforms a rather thin batter into a sweet, giant pouf dusted with confectioners' sugar.
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup dark-brown sugar
- 1 large McIntosh apple (about 8 ounces), cored and sliced 1/8 inch thick
- 5 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 teaspoon ground cinnamon
- Pinch of coarse salt
- Confectioners' sugar, for dusting
Preheat oven to 400 degrees. In a 10-inch cast-iron skillet, melt butter and 3 tablespoons sugar. Add apple slices, and cook for 5 minutes, stirring occasionally.
In a medium bowl, whisk together eggs, flour, milk, cinnamon, salt, and remaining tablespoon sugar. Pour batter slowly over cooked apple mixture. Transfer skillet to oven. Bake until dark golden brown, set in the center, and puffed around the edges, about 15 minutes. Dust with confectioners' sugar; serve immediately.