I know you guys just can't get enough of the brown grout on my counter top, so here it is again displaying this evening's supper...
Officially it's known a Apple Oven Pancake. I hadn't really learned about Shrove Tuesday (aka Pancake Day) before my little stint of living in the U.K., but I've totally adopted the tradition, because who doesn't love pancakes for supper? One little thing for me, however, is that I'm not a big fan of standing over the stove flipping pancakes, so this all-in-one baked pancake idea is the multi-tasking mom's best friend. I'll cut to the chase and give you the recipe.
Apple Oven Pancake
4 tablespoons unsalted butter
4 cups thinly sliced and peeled apples. I used braeburns, which are more of a sweet apple.
1 Tablespoon firmly packed brown sugar
1 Tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 cup toasted pecan pieces
4 large free-range eggs, slightly beaten
1 cup milk
1 cup plain white flour
1 teaspoon vanilla extract
1/8 teaspoon salt
Position a rack in the lower third of the oven, and preheat to 425 F.
In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. Add the apples and saute, turning as needed, just until tenter, about 7 minutes. Sprinkle with the brown sugar, lemon juice, and cinnamon and stir to combine. Remove from the heat.
Place a 9 x13 inch baking dish in the oven to heat for 5 minutes. Remover the baking dish from the oven, add the remaining 2 tablespoons butter to it, and tilt the dish to coat the bottom and sides with the butter. Spoon the sauteed apples over the bottom of the dish to make an even layer. Pour the pecan pieces over the apples.
In a bowl, whisk together the eggs, milk, flour, vanilla, and salt until blended.
Pour the batter over the hot fruit. Bake until puffed and golden brown, 20-25 minutes. Remove from the oven and dust the top with powdered sugar. Serve immediately.