Ingredients

The following ingredients have 4 Servings
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup half and half cream
  • 1 teaspoon vanilla
  • 2 tablespoons butter
  • 3-4 large Granny Smith apples, peeled, cored, cut into 1/4 inch slices
  • 1/4 Cup brown sugar, packed
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 1/4 cup raisins (optional)
  • 1/4 cup pecans, chopped (optional)

Instruction

  • Preheat your oven to 500 degrees.
  • In a medium sized bowl combine flour, sugar, and salt.  In another medium sized bowl combine eggs, cream, and vanilla.  Add liquid ingredients to dry and whisk until blended.  Set aside.  
  • Heat butter in an ovenproof nonstick skillet (we always use cast iron), over medium-high heat until sizzling. Add apples, brown sugar, nutmeg and cinnamon.  Stir frequently until apples are golden brown, around 10 minutes.  Remove from heat and add lemon juice, raisins and pecans, if using.  Stir until combined.  Pour batter over top of apples and place immediately into your oven.  Reduce temperature to 425 degrees.   Bake until edges are brown and puffy, around 18 minutes.  
  • Remove skillet from oven and loosen the edges of the pancake with a rubber spatula.  Dump pancake upside down on to your serving platter.  Cut into wedges, and serve. Here is a list of topping ideas if needed.