Author Notes: My aunt adapted a pancake she ate at New York City’s Reuben’s in the 1950’s and came up with this divine recipe. My brother, cousins and I have been making it ever since. I like to serve it for brunch with nothing but a slice of fresh lemon to squeeze over or for dessert accompanied by whipped cream or vanilla ice cream. —Gail Monaghan
teaspoon vanilla extract
Granny Smith apple, peeled, cored and sliced into 1/4 inch wedges
teaspoon ground cinnamon
tablespoons unsalted butter
lemon for squeezing juice onto the finished pancake
- Sift the flour with the salt.
- In a mixing bowl, whisk the eggs with the milk and vanilla extract. Slowly add the sifted dry ingredients and whisk until smooth. Do not over-mix. Set aside.
- In a small bowl, toss the apple slices together with the raisins, cinnamon and 2 tablespoons of the sugar. Set Aside.
- In an 8-10-inch non-stick skillet set over medium high heat, melt two tablespoons of the butter. Cut the rest of the butter into 1/2-inch pats.
- When the butter is melted and sizzling, stir in the raisin-apple mixture and cook, stirring often, until the apples have begun to soften, about 8 minutes. Turn the heat to high and cook, stirring constantly until the apples are dark and caramelized.
- Reduce the heat back to medium-high and add another tablespoon of butter to the pan. Stir until the butter melts and then pour the batter evenly over the apples to cover them completely.
- Repeat this process two more times (inverting the pancake onto a dinner plate, putting 1 tablespoon butter and 2 tablespoons sugar in the pan, cooking until brown)—once on each side.
- At this point the pancake should be done--very dark and very caramelized, almost black in spots. If it is not done, cook on each side a bit more.
- Divide the pancake into portions in the pan and use a spatula to transfer the portions to individual plates.
- Serve each portion with a wedge of lemon to squeeze over and an optional pitcher of cream, unsweetened whipped cream or vanilla ice cream.