Straight from the oven, this puffy, airy pancake will elicit major oohs and aahs from your crowd. Be sure to use low-fat or fat-free milk--the pancake will puff higher. Like a soufflé, it will begin to deflate as soon as it leaves the oven, though that won't affect the flavor.
1 large Gala apple, peeled and sliced
1 tablespoon granulated sugar
3 tablespoons butter, divided
2 large eggs
1/2 cup fat-free or low-fat milk
1/2 cup all-purpose flour, sifted
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/4 teaspoon ground nutmeg
1 cup sour cream
1/2 cup firmly packed light brown sugar
1 to 4 Tbsp. apple cider or orange juice
Garnish: powdered sugar
How to Make It
Preheat oven to 450°. Heat a 10-inch cast-iron skillet over medium-high heat 5 minutes. Toss together apple slices and sugar in a small bowl. Melt 1 Tbsp. butter in skillet. Add apples, and sauté 3 to 5 minutes or until tender. Remove apples from skillet, and wipe skillet clean.
Whisk together eggs and milk in a medium bowl. Whisk in flour and next 3 ingredients. Melt remaining 2 Tbsp. butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.
Bake at 450° for about 20 minutes or until pancake is golden and puffed.
Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider, 1 Tbsp. at a time, until desired consistency is reached. Serve with hot pancake.
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