1½ or 1 Tbl Confectioners\' Sugar (Powdered Sugar)
⅜ or ¼ tsp Salt
¼ or ⅛ tsp Nutmeg
Apples & Cinnamon Sugar
⅓ cup or 3 Tbl + 1 Tbl. Butter (Unsalted)
3-4 or 2 Apples (Granny Smith) Peeled,Cored, & ¼" Slices
⅜ cup or 3 Tbl + 2 tsp. Dark Brown Sugar
⅓ cup or 2 Tbl + 1½ tsp. Superfine Sugar
1 Tbl Cinnamon
½ tsp Corn Starch
Instructions
Beat eggs until foamy, add milk and cream, beating until well blended. Sift flour, gluten, confectioners' sugar, salt and nutmeg together in a medium bowl. Gradually add flour mixture to egg mixture, beating on low speed, until well blended. (About 2 minutes) Set aside for 15 minutes.
Meanwhile, heat the oven to 300F. Melt 1 Tbl of butter in a large non-stick, oven-safe skillet over medium heat. Add apple slices. Cook, turning occasionally, until apples begin to soften but not brown, about 4 minutes; transfer to a bowl.
Meanwhile, sift together the brown sugar, superfine sugar, and cinnamon in a small bowl. Sift the corn starch into the mix; blend thoroughly with a fork. Melt the remaining butter in a small saucepan. Slowly pour butter into the cinnamon-sugar mixture, stirring with a fork until it resembles a streusel topping. Spread the mixture over the bottom of deep baking pan or skillet. Layer apples (without piling up in the middle) over the sugar mixture to cover the bottom of the pan or skillet.
Pour the batter over the apples. Place pan/skillet in oven; reduce heat to 250F. Bake for 30 minutes. Remove from oven; cover with foil to keep warm. Increase oven heat to 500F. Lower heat to 450F. Return pancake to oven. Bake until pancake puffs and edges begin to brown, 12-15 minutes. Remove pan/skillet from oven and carefully invert pan/skillet onto a platter or plate.
Serve hot with fresh cream. Small portions go a long way.
Recipe by Opsreys Journeys at https://www.ospreysjourneys.com/?p=2854