3/4 cup (3.7 ounces) self rising flour
1 1/2 tablespoons sugar
1 cup buttermilk
3 eggs
1 teaspoon vanilla
3 tablespoons unsalted butter
1/3 cup packed brown sugar
1/4 teaspoon cinnamon
4 large apples, peeled, cored, and cut into 1/4 inch slices
Heat oven to 425, with rack in the lower middle position.
Whisk flour and sugar together in a mixing bowl. In a second bowl, whisk buttermilk, eggs, and vanilla together. Add wet ingredients to the dry and whisk smooth. Set aside.
In a 12 inch oven safe skillet, heat the butter over medium high heat until melted and foaming. Add the brown sugar, cinnamon, and apples. Cook, stirring frequently, until apples soften, 5 to 8 minutes. Remove from heat and spread the apples into an even layer. Pour the batter over and bake for 15 to 20 minutes until fully browned and set.
Run a spatula around the edge of the pancake to loosen, then invert onto a cutting board, cut into 6 wedges and serve.
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