Ingredients
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2 tablespoons butter
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4 apples, peeled, cored and sliced into small wedges
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1/2 lemon, juice of
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3 tablespoons light brown sugar
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1 teaspoon vanilla (can use less if desired)
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2 tablespoons apple cider (can use apple juice also)
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1 1/4 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 cup sugar
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1/4 teaspoon salt
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4 eggs
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1/2 cup milk
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1 teaspoon vanilla
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3 tablespoons melted butter
Instructions
- Set oven to 400°F.
- Prepare and grease one 9-inch round cake pan (prepare two if doubling recipe).
- TO make the apple filling: this step can be made well in advance and refrigerated.
- Sauté the apples in butter in a non-stick skillet over low heat.
- Add in lemon juice, brown sugar, vanilla and apple cider (or juice if using); cook about 7-8 minutes until soft.
- Cool for about 10-15 minutes, or refrigerate for later use.
- To make batter: Process ALL ingredients on a processor until smooth (can use a wire whisk also for this).
- Place the prepared slightly cooled apple mixture into the bottom of the prepared cake pan.
- Pour the pancake batter over the apple mixture (do not mix).
- Dot with butter bits.
- Bake for 15-17 minutes or until puffy.
- Dust with confectioners sugar.
- Serve with maple syrup if desired.
- DELICIOUS!