SEPTEMBER NORMAN / SEPTEMBER'S RESTAURANT
2 Granny Smith apples, peeled and sliced
1/4 lb butter
1/2 c brown sugar, packed
1 t ground cinnamon
1/3 c whole milk
1/3 c heavy cream
2 T granulated sugar
¼ t salt
1/4 t vanilla
1/3 c all purpose flour
Prepare one day ahead. Serves 2-4.
Melt butter in skillet over medium heat. Add brown sugar and cinnamon. When brown sugar and butter are melted, add apples and sauté for 10 minutes, stirring occasionally.
Let cool and store in refrigerator overnight.
Beat eggs in electric mixer until light and fluffy. Add milk, cream, sugar, salt and vanilla. Mix until sugar is dissolved. Sift flour into mixture and blend until smooth. Refrigerate.
Remove apples and batter from refrigerator and bring to room temperature for about 1 hour before cooking.
Preheat oven to 425 degrees. Place the apples in bottom of 8-inch skillet (preferably an iron skillet) and cover the entire bottom with the apples. Shake batter well, pour over apples, and immediately place in the oven. Bake for 16-18 minutes or until top starts to brown. Remove from oven and cool for one minute.
Loosen pancake from pan by running a spatula around the edges. Place serving plate on top of the skillet and invert onto the plate. Dust with powdered sugar and serve with syrup if desired. Serve immediately.