Apple Pie Pancakes

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                            FOOD FUNNY
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Here's a knee-slapper from Rosemary Zwick:

My son stayed up half the night studying for his English Literature
exam. He would drink coffee constantly while attempting to read "The
Canterbury Tales." I awoke at 4 A. M. and found him studying. I asked him, "What have you got there?"

He answered, "Just my cup and Chaucer."

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                            TODAY'S RECIPE
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This upside-down pancake undoubtedly takes its inspiration from the famous Tarte Tatin of France.

Apple Pie Pancakes

3 Tbs (45 ml) butter
3 Tbs (45 ml) sugar
1 tsp (5 ml) ground cinnamon
A grating of fresh nutmeg
2 baking apples such as Granny Smith, peeled, cored, and sliced
3 eggs
1/2 cup (125 ml) milk
1/2 cup (125 ml) all-purpose flour
1 tsp (5 ml) baking powder
A pinch of salt
Crème fraîche or whipped cream for garnish (optional)

Heat the butter in a large ovenproof skillet (cast iron works well)
over moderate heat. Stir in the sugar, cinnamon, and nutmeg and
stir until the sugar is dissolved. Add the apples and saute until
tender, about 7 minutes. Whisk together the eggs, milk, flour,
baking powder, and salt in a mixing bowl. Pour over the apple
mixture and bake in a preheated 400F (200C) oven until puffed
and golden, about 18 minutes. Remove from the oven and let
cool for 5 minutes before cutting into wedges.
Top with crème fraîche or whipped cream if desired.
Serves 4 to 6.
Received on Mon Oct 19 20:32:19 2009