2 Eggs
1 c Whole milk
6 tb Unsalted butter
1 c Unbleached white flour
2 ts Baking powder
1/4 c Granulated sugar
1 tb Orange zest
1 ts Lemon zest
6 Winesap; Macoun, Empire
-apples,
Or other tart apples -; (abt
-1 3/4 lbs)
2 tb Unsalted butter
1/3 c Maple syrup
1/4 c Port wine
1 tb Cinnamon
1 ts Lemon juice
Currant jelly
English double-clotted cream
To make the skillet cake batter, whisk together the eggs, milk and 2
tablespoons butter, melted. Mix the flour, baking powder, sugar, and
zest. Combine the flour with the liquids and allow batter to rest,
refrigerated, for at least 30 minutes before cooking. Peel, core, and
cut the apples into 1/2-inch thick slices. In a separate pan, melt 2
tablespoons butter, add the apple slices and saute over medium heat
until they turn a rich golden color, about 5 minutes. Reduce the heat
to low and carefully add the maple syrup, Port, cinnamon, and lemon
juice. Cook slowly until the apples are tender at the center of each
slice, but not soft and mushy, about 2 minutes. Heat a non-stick
7-inch omelet pan over low heat until hot. Add 1 or 2 teaspoons of
butter, melted, using either a brush or a tiny ladle, to coat the
surface lightly. As soon as the butter has started to bubble, lift
the pan off the heat and pour 1/2 cup of batter into the pan, tilting
to spread the batter evenly across the bottom. Return the pan to
heat, spoon in 1/4 of the apples and cook on low until golden on the
underside. When the top is bubbly, flip and brown the second side. As
each pancake is completed, place on an oven-proof platter set in a
200 degree oven. There should be enough batter to make at least 4
skillet cakes. Serve each cake warm with a dollop of currant jelly
and some clotted cream or creme fraiche. This recipe yields 4 to 6
cakes.
Yields
4 servings