popplers

Sunday brunch

Some weeks ago, Chris and I were watching America's Test Kitchen on PBS. They were making a German Apple Pancake, and it reminded him of a fancy brunch dish that his family used to make: David Eyre's Pancake. (And which, as it turns out, isn't really David Eyre's at all; the recipe dates back to at least 1919, when it appeared in a San Francisco cookbook.)

Chris's version of the recipe had apples in it; the "official" version does not. We made it this morning, and it was quite tasty. In the process of searching the web for a recipe variant that included apples, I stumbled across this fun foodie blog: h o m e * e c o n o m i c s. Her recipes and her writing are both highly enjoyable. I'd love to cook with her.

Chris Moriondo's Pancake
Adapted from Craig Claiborne and David Eyre

1/2 cup flour
1/2 cup milk
2 eggs
4 tablespoons butter (1/2 stick)
1 tablespoon vanilla sugar
3 tablespoons dark brown sugar
1 large apple (granny smith)
confectioner’s sugar (to taste)
fresh lemon juice (to taste)

Preheat oven to 425 degrees. In a mixing bowl, whisk together the milk, eggs, flour, and tablespoon of vanilla sugar. Melt the butter in a cast iron 10-inch skillet, set on low to medium heat. Add apples to skillet in a single layer, then top with 3 tablespoons of dark brown sugar. Let the sugar melt into the butter, then turn off heat. Pour the batter into the skillet and bake for 20 minutes or until the pancake puffs up and turns golden brown. Sprinkle with confectioner's sugar and/or lemon juice to taste. It will deflate quickly; serve immediately.

Serves two to four (depending on your will power).