During a summer trip to Santa Fe, Joan Coulliette of Sandy, Utah, had a wonderful baked apple pancake for breakfast at Atalaya restaurant.
The restaurant has closed, but we were able to get the recipe for the pancakes.
Recipe information
Yield
Makes 2 Servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Toss apple slices with lemon juice in medium bowl.
Step 2
Whisk eggs and milk in large bowl to blend. Add flour, 1 tablespoon sugar and salt; whisk until batter is almost smooth (small lumps of flour will remain).
Step 3
Mix brown sugar, cinnamon and remaining 1/4 cup sugar in small bowl.
Step 4
Melt 1 tablespoon butter in each of two 6-inch ovenproof nonstick skillets over medium heat. Pour half of batter into each skillet. Arrange half of apple slices evenly over batter in each skillet.
Step 5
Transfer skillets to oven and bake until pancakes are set around edges but still wet in center, about 8 minutes. Remove from oven; sprinkle half of brown sugar mixture over each pancake. Dot each with 1 tablespoon butter. Using spatula, carefully turn pancakes over. Return to oven. Bake until pancakes rise, sugar mixture melts to sauce consistency and top of pancakes is golden, about 6 minutes. Invert onto plates. Serve warm.
