Apple Dutch Baby Pancake

Photo: Emily Heston

Ingredients

4 tablespoons salted butter

3 large Granny Smith apples peeled, cored and sliced into wedges.

8 tablespoons granulated sugar

2 teaspoons ground cinnamon

4 eggs

1/2 cup flour

1/2 cup milk

1 tablespoon sour cream

1/2 teaspoon salt

2 teaspoons vanilla extract

Preparation

Place a rack in the center of the oven and preheat the oven to 400 degrees.

In a 10 inch oven-proof straightsided skillet melt the butter over medium high heat.

Add the sugar and cinnamon and stir until consistently mixed.

Toss in the apples and stir until they are coated with the cinnamon sugar mixture and a little soft (about 5 minutes).

Remove pan from heat.

Use an electric mixer on medium speed to whip the egg whites until they are very frothy.

Add to the eggs the flour, milk, sour cream, salt and vanilla.

Continue to beat until the batter is smooth.

Finish the mixing process with silicone spatula to help break up any remaining lumps of flour.

Pour the batter over the apples in the pan and place the pan in the oven. Bake for 30 - 40 minutes (check it at 30 minutes) until the pancake is puffed and golden brown.

When finished, give the pancake a little dusting...to lightly dust the pancake with powdered sugar, put a tablespoon of powdered sugar in a sifter. Hold sifter over pancake and hit the side of the sifter with a spoon to achieve a nice light dusting.