The first time I made this pancake, I tried to flip in in the pan. I gave the skillet a forceful jerk and the 8-inch pancake, beautifully caramelized, ended up on the floor in pieces- a sticky mess of apples, and raisins, and undercooked batter. It was tragic, really.
The idea of a sugar encrusted apple pancake sounded irresistible, so I was determined to try again. My second attempt was much more successful. While Richard Sax's recipe is fairly simple in terms of ingredients and technique, the execution can be troublesome. I had a few notes on the process:
It's hard getting the batter to cook evenly before the first flip, and it's easy to burn the sugar if the heat is too high. I'd recommend letting the batter sit a while on low heat before trying to pull back the edges and let the uncooked batter flow underneath. I'd also suggest greasing the plate you turn the pancake onto, as the caramel gets very sticky.
The finished product was inexpensive and, in my opinion, worth the trouble. I like the simple, clean flavors. It's best eaten shortly after it's made, but the cold leftovers are still pretty tasty.
You can find the recipe here.
2 comments:
Thanks for the recipe, looks beautiful & delicious. I'm always on the lookout for new and exciting breakfast goodies.
oh my gosg that looks good!
Post a Comment