Apple-Cinnamon Breakfast Pancakes

Contributed by Cheryl Meibos
Originally published in San Francisco Encore, 1986
Modified by Cheryl Meibos

Serves 4-6
Preparation time-- 10 minutes
Cooking time—25 minutes

4 Tablespoons butter
¼ cup sugar
2 teaspoons ground cinnamon
2-3 large green apples, peeled, cored, and thinly sliced
4 eggs
1 cup flour
1 cup plus 2 tablespoons milk
1 teaspoon vanilla
Powdered sugar

• Preheat oven to 425 degrees. 
• In a cast-iron skillet (or other skillet that can go directly into the oven) melt butter over medium-high heat. 
• Stir in sugar and cinnamon. 
• Add apples. 
• Cook over medium-high heat, stirring frequently, until apples are translucent (about 5 minutes). 
• While that is cooking, prepare the batter.
  

Batter preparation:

• In a separate bowl, beat the eggs. 
• Add flour and milk. 
• Beat until smooth. 
• Pour the batter evenly over the cooked apples in skillet.
• Put skillet in oven. 
• Bake uncovered until pancake is puffy and golden (about 15 minutes). 
• Sift powdered sugar over the pancake. 
• Cut into wedges. 
• Serve immediately.