I am always looking for something new to make for breakfast. What I like about this recipe is it can go sweet or savory. I made the sweet version today. For the savory, just add 1/4 c. cheese such a Gruyere or cheddar, cooked bacon & some chopped fresh herbs; omit the apple topping and lemon zest and you have a great brunch twist on it! I will admit that I kept checking the oven window waiting for it to puff up and at about 15 minutes it did just just that!
1 c. flour
1/8 t. salt
4 eggs, lightly beaten
3/4 c. milk
1/2 t. lemon zest
1/2 stick butter
2 apples sliced
1/2 t. cinnamon
2 t. sugar
Powdered sugar for dusting.
Heat oven to 425 degrees. Whisk the flour, lemon zest & salt together in a bowl. Beat the eggs with the milk in a separate bowl then beat the egg mixture into the flour. Melt the butter in a 9 or 10 inch oven safe skillet; pour the batter into the hot pan until puffed & bake until golden brown 20-24 minutes. In my oven it was good at 24 minutes. In another skillet melt 1T. butter and sauté the apples with the sugar and cinnamon. Take the pancake out of the oven and let it settle for a bit. It should come right out of the pan. Spoon the apples over the top. Dust with powdered sugar. Serves 2-4 Enjoy!
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