Big Apple Pancake
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1. Ingredients

1. 3 tablespoons butter (2 in skillet and 1 in batter, can use coconut oil in pan)
2. 1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide wedges
3. 3/4 cup whole milk
4. 3/4 cup flour (all-purpose, spelt, almond, etc. 50/50 spelt/almond is good)
5. 4 large eggs
6. 2 tablespoons granulated raw sugar
7. 1/2 teaspoon vanilla
8. 1/2 teaspoon each of baking soda and baking powder
9. Couple pinches of salt
10. 1 teaspoon cinnamon
11. 1-2 tablespoons shredded coconut
12. 1/4 - 1/2C coarsely chopped pecans
13. Confectioners' sugar for dusting or Brown Cow vanilla cream top yogurt topping (optional)

Cooking Directions

1. Put oven rack in middle position and preheat oven to 450ºF (350ºF w/convection).
2. Melt butter or coconut oil in 10” cast iron skillet over moderate heat, tilting pan to coat its edge about 1” up all the way around. Add apple wedges to skillet, sprinkle with cinnamon, chopped pecans and cook until beginning to soften, turning once, 3 to 5 minutes.
3. While apple is cooking, add milk, eggs, butter, granulated sugar, vanilla, flour, baking soda, baking powder, salt and remaining butter in blender and blend on low until smooth. Add coconut last to just mix in.
4. Pour batter over cooked apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Remove from pan to plate. Dust with confectioners’ sugar and/or drizzle maple syrup or vanilla yogurt and serve immediately.
Yield: 2 servings