Reuben's Apple Pancake

Reuben's Apple Pancake

From the New York Times Magazine, December 23, 2001.
Note: The recipe calls for using a cookie sheet to help when flipping the pancake over. Be sure you use one WITHOUT a lip! Also, I found that after the first flip I was able to flip it by tossing it in the air -- like you see people on TV do. But, only do this if you have some experience! If you miss, you'll have a mess!

We had this a couple of weeks ago and it was very good. The taste was very similiar to Popovers, very eggy.
Enjoy...

Ingredients:
1 large Granny Smith apple
2 teaspoons lemon juice
Scant 1/2 cup sugar plus 1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
3 large eggs
1/2 cup milk
1/2 cup all-purpose flour
1/8 teaspoon vanilla extract
8 tablespoons unsalted butter.

Directions:
1. Peel and core apple and slice into crescent-shaped pieces 1/4 inch thick. Toss with 11/2 tablespoons sugar, lemon juice and the cinnamon in a bowl. Cover and refrigerate for at least 24 hours, stirring occasionally.

2. When ready, preheat oven to 400°F.

3. Whisk eggs and milk in a bowl until blended.
Whisk in flour and vanilla until smooth.

4. Heat 2 tablespoons of butter over medium heat in a shallow 12-inch nonstick ovenproof skillet until it sizzles. Drain apples and add to the pan. Cook, stirring, until apples soften, about 5 minutes.

5. Melt 2 more tablespoons of butter in pan. Pour in batter and quickly arrange apples evenly before batter sets. Increase heat to medium-high and pull edges away from pan to allow batter to flow underneath and cook, sliding a wooden spatula under pancake to keep it from sticking.

6. When batter is set but still wet, sprinkle with 2 tablespoons sugar. Place a cookie sheet over pan and invert the pancake onto it. Return pan to heat and add 2 tablespoons butter, swirling to coat. Slide pancake back into the pan to cook other side. Reduce heat to medium. Sprinkle top with 2 tablespoons sugar. Cook until sugar on bottom side is caramelized, about 2 minutes.

7. Using cookie sheet, flip pancake out again. Slide pancake back into pan 2 more times, adding 2 tablespoons butter to pan and sprinkling with 2 tablespoons sugar each time. Adjust heat so that the sugar caramelizes but pancake doesn't burn.

8. Bake in pan until brown and crisp, about 20 minutes. Slide onto a platter and serve hot.

Serves 2.