Serves 6 – 8
This recipe has enough eggs in it that the pancake resembles an omelette with puffy edges. The cider sauce is absolutely delicious, tart and sweet, and this recipe makes enough that you'll have sauce left over. Try it on ice cream, french toast, whatever!
| Pancake | Sauce | ||
|---|---|---|---|
| 3/4 c | unbleached flour | 1/2 c | sugar |
| 1-1/2 tsp | sugar | 1 T | cornstarch |
| 1-1/4 c | milk | 1/4 tsp | pumpkin pie spice |
| 2 | eggs | 1 c | apple cider |
| 1 T | butter | 1 T | lemon juice |
| 2 T | butter | ||
Sauce:
- Mix the sugar, cornstarch, and pumpkin pie spice in a saucepan.
- Stir in the cider and lemon juice.
- Cook until the mixture thickens and boils.
- Boil, stirring, for one minute.
- Remove from the heat and blend in the butter.
Pancake:
- In a medium bowl, combine the flour and sugar.
- Stir in the milk, then add the eggs and beat until smooth.
- Put the butter in a 10" ovenproof skillet and place in a preheated 425 degree oven until melted.
- Tilt the skillet to cover the bottom with butter, then pour in the batter and bake for 20 minutes, or until the pancake is golden brown and puffy.
- Cut the pancake into wedges and serve immediately with the warm sauce.
