Ingredients

• 2 medium Granny Smith Apples, peeled and sliced
• 3 eggs
• 1/3 cup whole milk
• 1/3 cup heavy cream
• 2 tablespoons granulated sugar
• 3 tablespoons butter
• ½ cup light brown sugar
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ teaspoon vanilla
• ½ cup all-purpose flour

Directions

This recipe courtesy of Todd Wilbur's "Top Secret Restaurant Recipes 2"

1. Peel and quarter two granny smith apples. Slice the core from each of the quarters, then slice the quarters into 4-5 slices each. Melt butter in a 9-10 inch skillet.
2. Add brown sugar, cinnamon, and the sliced apples and saute for 10 minutes, stirring occasionally.
3. Turn off heat and let the pan sit for one hour so that the apples and glaze will stick to the bottom when the batter is poured on top.
4. Preheat oven to 475 degrees.
5. In a medium bowl, beat eggs with an electric mixer. Mix in the milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved.
6. Sift in flour and mix until smooth. Let batter rest for about 10 minutes.
7. After the apples have cooled for an hour, pour the batter over the apples and pop the whole thing into the oven for 16-18 minutes or until the top begins to brown.
8. Remove it from the oven, cool for one minute, and then use a spatula to loosen the pancake around the edges. Put a plate on top of the pan and plate together so that the pancake come out upside down on the plate.
9. Serve with an optional dusting of powdered sugar over the top

Makes one large pancake.

For more information about Todd Wilbur's recipes visit his website click here.

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