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Skillet Apple Pancake


  • 4 tablespoons unsalted butter for coating skillets
  • 3 cups thinly sliced apples
  • 1-1/2 lemons (zest and juice)
  • 3 tablespoons sherry or Madeira
  • 4 large eggs
  • 1 cup all-purpose flour sifted then measured
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup milk
  • 6 tablespoons melted butter
  • confectioners' sugar


Heat oven to 425 degrees. Coat generously 2 large nonstick skillets, ovenproof. Core, peel and slice apples into uniform thin slices. Grate only the yellow part from the lemon peel. Squeeze the juice from the lemon. Add the zest, lemon juice and sherry or Madeira to the apple slices. Mix carefully. Beat the eggs with an electric mixer until fluffy. Add the flour, salt and sugar alternately with the milk. Beat until the mixture is free of lumps and smooth. Evenly divide the batter between the 2 skillets. Cover the batter in the skillets generously with the apple. Sprinkle the apples with 2 tablespoons of melted butter using 1 tablespoon of butter per skillet. Place skillets on the middle shelf of the hot oven. Bake for about 15 to 20 minutes or when pancakes are well-done, puffed around the sides, and are a golden brown. Sprinkle with the remaining 4 tablespoons melted butter. Transfer the pancakes to warm platter. Sprinkle them with sifted confectioners' sugar. Cut each pancake into 6-8 triangles. Serve with favorite preserves or whipped cream.

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