Categories: Breakfast

Ingredients

• 2 large eggs (at room temperature)
• 1/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1/4 cup pure maple syrup
• 1/2 tsp kosher salt
• 1 1/2 tbsp unsalted butter
• 1/2 large firm eating apple (Gala), cored and thinly sliced
• Cinnamon sugar or confectioners' sugar and cinnamon for dusting

Directions

1. at the oven to 425.

2. Combine the eggs, flour, cream, maple syrup and salt in a blender.

3. Melt the butter in an 8-inch heavy duty ovenproof skillet over medium heat. Add the apple slices and saute until soft and slightly browned, 5-7 minutes.

4. Whiz the batter in the blender again until frothy, about 30 seconds.

5. Pour the batter into the skillet (coax a few apples back to the center of the pan with a heatproof spatula), let the skillet sit for just a few seconds, and transfer it to the oven.

6. Bake until the pancake is puffed, golden and set, 12-15 minutes.

7. Remove the skillet and let the pancake cool for a few minutes in the pan (it will deflate). Slide a flexible spatula or two under it and transfer to a cutting board. Sprinkle generously with the cinnamon sugar or confectioners’ sugar and cinnamon, cut into wedges, and serve warm.

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