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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Apple Oven Pancake

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Apple Oven Pancake Empty Apple Oven Pancake

    Post by Lobo Thu 25 Feb 2016, 12:21 am

    Apple Oven Pancake Img78l
    Apple Oven Pancake
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    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Servings: 6
    Preheating the baking dish before adding the fruit and batter gives the pancake a head start, so that once it is in the oven it billows like a popover. Anjou or Red Bartlett pears can be substituted for the apples. 






    • 820

    Ingredients:


    • 4 Tbs. (1/2 stick) unsalted butter 
    • 4 cups diced peeled tart apples, such as Granny Smith 
    • 2 Tbs. firmly packed light brown sugar 
    • Juice of 1/2 lemon 
    • 1/2 tsp. ground cinnamon 
    • 4 eggs, lightly beaten 
    • 1 cup milk 
    • 1 cup all-purpose flour 
    • 1 tsp. vanilla extract 
    • 1/8 tsp. salt 
    •  Confectioners’ sugar for dusting 

    Directions:

    Position a rack in the lower third of an oven and preheat to 425°F.

    In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the apples and cook, turning as needed, just until tender, 5 to 7 minutes. Sprinkle evenly with the brown sugar, lemon juice and cinnamon and stir to combine. Remove from the heat.

    Place a large baking dish 12 inches in diameter or 9 by 13 inches in the oven to heat for 5 minutes. Remove the dish from the oven, add the remaining 2 Tbs. butter, and tilt the dish to coat the bottom and sides with the butter. Spoon the apples over the bottom of the dish in an even layer.

    In a bowl, whisk together the eggs, milk, flour, vanilla and salt until blended. Carefully pour the batter over the hot fruit.

    Bake until the pancake is puffed and golden brown, 20 to 25 minutes. Remove from the oven. Using a fine-mesh sieve, dust the top with confectioners’ sugar. Serve immediately. Serves 6.

    Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

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