Dutch Baby Apple Pancake

  • 5 TBS butter
  • 2 eggs
  • 3 apples, peeled, cored and sliced
  • 1/2 cup all-purpose flour
  • 1/4 cup maple syrup
  • 1/2 cup milk
  • 1 TBS plus 2 tsp. lemon juice
  • 1/2 tsp. vanilla
  • 1/4 tsp. cinnamon

Preheat oven to 400 degrees. Melt 2 TBS of the butter in a large skillet over medium-high heat. Saute apples until golden, about 8 minutes. Add maple syrup, lemon juice and cinnamon and reduce heat to low. Cook, stirring occassionally, until tender but not mushy, 15 to 20 minutes. Set aside. In a bowl, whisk together eggs, flour, milk and vanilla. In an ovenproof 10-inch skillet, melt the remaining butter over medium high-heat. Pour in the batter, swirl to coat evenly and place in oven. Bake about 15 minutes, until golden and puffed – the peak in the center will deflate. Transfer to serving platter with spatula, top with sauteed apples and cut into wedges to serve.