Ingredients Jump to Instructions ↓

  1. 1/4 cup sugar , plus

  2. 2 teaspoons sugar

  3. 1/2 teaspoon cinnamon

  4. 1 cup all-purpose flour

  5. 1/2 teaspoon salt

  6. 1 1/2 cups whole milk

  7. 4 large eggs

  8. 1 1/2 lbs gala apples (3 or 4)

  9. 2 tablespoons fresh lemon juice

  10. 1/2 cup unsalted butter , cut into 12 pieces

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°F.

  2. Stir together 1/4 cup sugar and cinnamon and set aside.

  3. Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.

  4. Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter.

  5. Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar and serve immediately.

  6. Cooks' note:.

  7. Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.


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