5 large eggs
2 tsp. vanilla extract
1/2 cup plus 1T granulated sugar
1 tsp baking powder
1/8 tsp fine sea salt
1 1/2 T unsalted butter
2 large tart apples (cored, peeled and cut into wedges)
1tsp ground cinnamon
1 T confectioners sugar (optional)
3/4 fresh raspberries
In a blender, combine the eggs, vanilla and the 1/2 sugar and blend until combined. Add the flour, baking powder and salt and mix until smooth, about 10 sec. more.
Preheat the oven to 375. Place a 10 in. ovenproof, nonstick frying pan over medium head and add the butter. When the butter has foamed and subsided, add the apples and saute, stirring occasionally, until softened, 4-5 minutes. Sprinkle the apples with the cinnamon and the remaining 1 T granulated sugar. Sire together and saute until the apples are glazed and the edges are slightly translucent, about 2 minutes longer.
Spread the apple evenly in the frying pan and out the batter slowly over he top, so the apples stay in place. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes. Transfer the pan to the over and cook until the top of the pancake is firm, about 10. min. longer.
Remove from the oven, invert a flat serving plate over the frying pan and then, holding the pan and plate together invert them together and lift off the pan. Cut the pancake into 3 or 4 wedges and transfer to individual plates. Add sugar and raspberries! We recommend fresh whipped cream as well!
courtesy of William and Sonoma Breakfast