This is another one of those dishes that seems to help warm me during the chilly winter months. It’s essentially the same as the French clafoutis only it’s cooked in a skillet which makes it seem more appropriate for breakfast than dessert. It’s also easy to make this pancake gluten-free and/or dairy-free if your diet is restricted.
I think this pancake is sweet enough on its own, but if you want to indulge a little, drizzle maple syrup over each person’s slice just before serving.
3 tablespoons butter or coconut oil
3 tbsp light brown sugar (or coconut sugar crystals)
1/4 teaspoon cinnamon
1-2 sweet apples such as Fuji, peeled and thinly sliced
3 large eggs
1/4 tsp salt
1/2 cup flour (I’ve used whole-grain spelt as well as GF flours)
1/2 cup milk (soy or almond work just as well if you’re avoiding dairy)
1 tablespoon fresh lemon juice
1 tablespoon powdered sugar
Preheat oven to 425°. Melt butter or coconut oil in a 12-inch ovenproof frying pan over medium-high heat. (I use a 12-inch cast iron pan.) Add brown sugar and cinnamon and swirl to combine. Add apple slices and cook until just starting to soften, about 3 minutes.
Meanwhile, in a blender, whirl together eggs, salt, flour, and milk. Pour egg mixture over the apples in the pan and bake until puffed and golden brown, about 15 minutes. Sprinkle with lemon juice and powdered sugar. Serve warm.