- 1 3/4 cups all-purpose flour, plus more as needed
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon fine salt
- 1/8 teaspoon freshly ground nutmeg
- 2 large eggs at room temperature
- 1 1/4 cups milk at room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, plus more as needed
- 4 Macintosh or other small apples
- Warm maple syrup, as an accompaniment
Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
Whisk 1 3/4 cups flour, the sugar, baking powder, salt and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
Using a melon baler or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.
Copyright 2005 Television Food Network, G.P. All rights reserved.