Yield: 4 Servings
|1½ teaspoon||Canola oil|
|4||Granny Smith apples; peel, core & slice|
|3 tablespoons||Granulated sugar|
|½ teaspoon||Vanilla extract|
|¼ teaspoon||Ground cinnamon|
|1 cup||Apple cider|
|¼ cup||All-purpose flour|
|2 teaspoons||Granulated sugar|
|¾ cup||1% low-fat milk|
|Confectioner's sugar; for dusting|
TO MAKE TOPPING: In a large nonstick skillet, heat butter and oil over medium heat until melted. Add apples and sugar; cook, stirring, until apples are tender and golden, about 20 minutes. Stir in vanilla and cinnamon.
Meanwhile, in a medium saucepan, bring apple cider to a boil over medium-high heat. Cook until reduced to ⅓ cup, 10 to 15 minutes. Stir into sauteed apples. Set aside. (The topping will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.) TO MAKE PANCAKE: Preheat oven to 400øF. Lightly oil a 12-inch cast-iron or other ovenproof skillet or coat it with nonstick spray.
In a mixing bowl, whisk eggs, flour, sugar and salt until smooth. Gradually add milk, whisking until smooth.
Pour batter into prepared skillet and bake for 15 minutes.
Reduce oven temperatur to 350ø; bake for 15 minutes more, or until pancake is golden and puffed. (Pancake will deflate when removed from oven.) Dust pancake with confectioners' sugar and cut into wedges. Serve immediately, with warm apple topping.
Recipe by: Eating Well (September) 1997 Posted to recipelu-digest by Nesb2@... on Feb 10, 1998