Baked Apple Pancake
It kind of looks like a tarte tatin.
When I lived in Chicago, I spent a lot of time at Clarke's on Lincoln. I lived for their Baked Apple Pancake. There was something so marvelous about the crunchy caramelized cinnamon crust that covered the top of the pancake. For years, I have searched for a recipe for that baked apple pancake. Earlier this week, I found a Baked Apple Pancake recipe online in the Chicago Tribune. The recipe sounded like it should produce a pancake quite similar to Clarke's Baked Apple Pancake. I used the recipe and made the pancake this morning. I'd say it's about 90% similar to Clarke's version. There was not a great deal of crunchy caramelized cinnamon goodness on the top of the pancake I made. I think I could end up with more caramelized crust by either upping the amount of streusel in the recipe or using a smaller skillet. The only other issue was that the pancake didn't rise a great deal but I attribute this to my use of Egg Beaters instead of actual eggs.
recipe taken from the Chicago Tribune
You will need an 8-inch 3 cup capacity skillet with sloped sides.
4 eggs (I used Egg Beaters.)
1/2 cup non-fat milk
2 tablespoons whipping cream
3/4 cup bread flour (I used pastry flour.)
1 1/2 teaspoons wheat gluten, optional
1 tablespoon confectioners' sugar
1/4 teaspoon salt
1/8 teaspoon nutmeg
Apples and cinnamon sugar:
3 tablespoons plus 1 1/2 teaspoons unsalted butter
2 Granny Smith apples, peeled, cored, cut into
1/4-inch slices
3 tablespoons plus 2 teaspoons dark brown sugar
2 tablespoons plus 1 1/2 teaspoons superfine sugar (or caster sugar)
2 3/4 teaspoons ground cinnamon
1/4 teaspoon plus 1/8 teaspoon cornstarch
1. Beat eggs until foamy with an electric mixer (with the whisk attachment, if you have one) on medium speed; add milk and cream, beating until well blended. Sift flour, gluten, confectioners' sugar, salt and nutmeg together in a medium bowl. Gradually add flour mixture to egg mixture, beating on low speed, until well blended, about 2 minutes. Set aside 15 minutes.
2. Meanwhile, heat oven to 300 degrees. Melt 1 tablespoon of the butter in an 8-inch non-stick oven-safe skillet over medium heat; add apple slices. Cook, turning occasionally, until apples begin to soften but not brown, about 4 minutes; transfer to a bowl.
3. Meanwhile, stir together the brown sugar, superfine sugar and cinnamon in a small bowl. Sift the cornstarch into the mix; blend thoroughly with a fork. Melt remaining 2 tablespoons plus 1 1/2 teaspoons of the butter in a small saucepan. Slowly pour butter into the cinnamon-sugar mixture, stirring with a fork until it resembles a streusel like topping; spread the mixture over the bottom of the skillet. Layer apples (without piling up in the middle) over the sugar mixture to cover the bottom of the skillet.
4. Pour the batter over the apples. Place skillet in oven; reduce heat to 250 degrees. Bake 30 minutes. Remove from oven; cover with foil to keep warm. Increase oven heat to 500 degrees. Lower heat to 450 degrees. Return pancake to oven; bake until pancake puffs and edges begin to brown, 12-15 minutes. Remove pan from oven, carefully invert pan onto a platter or plate. Serves 4.