Berkshire Apple Pancake

Good Morning Santa 

berkshireApplePancake

from The Red Lion Inn Cookbook Courtesy of Executive Chef Brian Alberg The Red Lion Inn, Stockbridge RedLionInn.com

3 apples, peeled and cored (Chef uses Hilltop Orchard Macintosh.)
¼ cup light brown sugar, firmly packed
3 eggs, beaten
3 cups flour
1½ tablespoons baking powder
¾ teaspoon salt
5 tablespoons sugar
2 cups milk (Chef uses Highlawn Farm.)
¾ teaspoon vanilla
¾ teaspoon ground cinnamon
5 tablespoons butter (Chef uses Ronnybrook Dairy.)
Butter and warm maple syrup for serving (Chef uses Ioka Valley Farm.)

Preheat oven to 350°.

Coarsely chop apples and mix with brown sugar; set aside.

Mix the eggs, flour, baking powder, salt, sugar, milk, vanilla and cinnamon; beat lightly only until incorporated, small amount of lumps are OK.

Melt butter in an 8-inch ovenproof nonstick fry pan or cast-iron skillet; add apple mixture and sauté for 2–3 minutes over medium heat.

Spread apples evenly on bottom of pan. Add batter to cover and simmer 4–5 minutes.

When batter is set enough to turn, flip and simmer 4–5 minutes.

Place in oven for 15–20 minutes. Take out and let rest 5–10 minutes. Cut into wedges and serve with butter and warm maple syrup.

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