Serves 2 to 4
3 large eggs, room temperature
3/4 C whole milk, room temperature
3/4 C all-purpose flour
3 Tbsp granulated sugar
4 Tbsp butter, divided
3/4 tsp cinnamon
1 large Granny Smith apple, peeled, sliced 1/4 inch thick
1 Tbsp brown sugar
powdered sugar, optional
Preheat oven to 425 F degrees.
In a medium bowl, whisk together the eggs, milk, flour, and sugar, until smooth.
Melt butter in a large skillet, over medium heat.
Add apple slices. Sprinkle with brown sugar and cinnamon.
Cook for 5 minutes, stirring frequently, until apples are coated and softened. Transfer to a dish and set aside.
Preheat baking dish for 8 to 10 minutes, or until very hot.
Add remaining butter to baking dish, swirling to coat the bottom and sides. Add cooked apples to the center of dish and pour batter on top.
Bake for 18 to 20 minutes, or until the pancake has puffed and edges are golden brown.
The center should be set, but custardy.
Sprinkle with powdered sugar and serve immediately.