The Inn at the Crossroads in Charlottesville, Virginia is one of the recipes in "Cinnamon Mornings, Chocolate Dreams" (Lanier) by Pamela Lanier is a feature of The Radio Kitchen. Your radio home for food, fun and friends.
Ingredients
3 tablespoons
unsalted butter
2 large
firm apples, peeled, cored and sliced to 1/4
3
eggs
1 teaspoon
granulated sugar
1/4 cup
(packed) light brown sugar
pinch
salt
1/2 cup
milk
1/2 cup
all purpose flour
1/4 teaspoon
ground cinnamon
Instructions
1.
Heat the oven to 450 degrees. Gently melt 2 tablespoons butter in a large (12 inch) ovenproof skillet. Add the apple slices and heat until tender, about 8-10 minutes. Add 2 tablespoons of the brown sugar and stir to combine; remove from heat. Whisk the eggs, granualted sugar, salt, milk and flour together in a bowl and then pour the mixture over the apples in the skillet. Bake in the oven until puffy, about 10 minutes. While the skillet is in the oven, mix the cinnamon and the remaining brown sugar together. Cut the remaining tablespoon of butter into small chunks. When the pancake puffs, remove it from the oven, dot it with butter, sprinkle with the cinnamon/brown sugar mixture and return to the oven until browned, about 10 more minutes. Let set for 5 minutes and serve.
... an excerpt of:
"Cinnamon Mornings, Chocolate Dreams" (Lanier)
click on the cover to see it at Amazon.com
