Reuben's Apple Pancake

Ingredients

• 1 large Granny Smith apple
• Scant 1/2 cup sugar plus 1 1/2 tablespoons sugar
• ½ teaspoon ground cinnamon
• 3 large eggs
• ½ cup milk
• ½ cup all-purpose flour
• ⅛ teaspoon vanilla extract
• 8 tablespoons unsalted butter

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    957 calories; 55 grams fat; 32 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 101 grams carbohydrates; 4 grams dietary fiber; 72 grams sugars; 15 grams protein; 407 milligrams cholesterol; 141 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Peel and core apple and slice into moon shaped pieces, 1/4 inch thick. Toss with 11/2 tablespoons sugar and the cinnamon in a bowl. Cover and refrigerate for at least 24 hours, stirring occasionally.
2. When ready, preheat oven to 400 degrees. Whisk eggs and milk in a bowl until blended. Whisk in flour and vanilla until smooth.
3. Heat 2 tablespoons of butter over medium heat in a shallow 12-inch nonstick ovenproof skillet until it sizzles. Drain apples and add to the pan. Cook, stirring, until apples soften, about 5 minutes.
4. Melt 2 more tablespoons of butter in pan. Pour in batter and quickly arrange apples evenly before batter sets. Increase heat to medium-high and pull edges away from pan to allow batter to flow underneath and cook, sliding a wooden spatula under pancake to keep it from sticking.
5. When batter is set but still wet, sprinkle with 2 tablespoons sugar. Place a cookie sheet over pan and invert the pancake onto it. Return pan to heat and add 2 tablespoons butter, swirling to coat. Slide pancake back into the pan to cook other side. Reduce heat to medium. Sprinkle top with 2 tablespoons sugar. Cook until sugar on bottom side is caramelized, about 2 minutes.
6. Using cookie sheet, flip pancake out again. Slide pancake back into pan 2 more times, adding 2 tablespoons butter to pan and sprinkling with 2 tablespoons sugar each time. Adjust heat so that the sugar caramelizes but pancake doesn’t burn.
7. Bake in pan until brown and crisp, about 20 minutes. Slide onto a platter and serve hot.