Handsome Old Dog Learns New Tricks
I have been married for a bit over 34 years. I think that it is safe to say that the closest my husband came to cooking in 32 of them had been to pour a bowl of cereal and milk. However, since Andrew has retired, he has become interested in learning to do some of the cooking. I know! (Our son seems to be learning somewhat faster, for which I applaud Frances.)
Andrew decided to first tackle brunch, an especially good place to start since I rarely do that meal myself. He has become quite adept at making different kinds of pancakes and waffles and I enjoy them all. it One of my favorites is the Amaretti Mascarpone Pancake. But for the past couple of weeks, he has made this Caramelized Apple Pancake. This just might be the best pancake yet. It is similar to a Dutch Baby. This is the third or fourth different recipe he has tried and it is clearly the keeper. The original recipe called for skim milk, but the buttermilk we used gave the batter an almost sponge cake-like texture that absorbed the flavors and liquid from the apples. Try it and you may never need to go out for brunch again.
Now that Andrew has experienced some successes, he recently tackled a chicken curry and it was delicious. I made the accompanying dal and the rice pilaf since he hasn’t quite figured out how to put an entire dinner together, but that just made the process more fun. He is even talking about meal planning!
I have learned a few things from all of this: 1) never give up hope; 2) don’t give cooking advice unless asked; 3) don’t be in a rush to eat since his efforts so far take a very long time to come to fruition and 4) don’t get upset that every, bowl, spatula, cutting board and knife was used to make one meal!
You do need a heavy-duty cast iron pan for this recipe and flavorful apples such as Honeycrisp, Golden Delicious or one of the heirloom baking apples now more readily available in many grocery stores. I would not use the ubiquitous Granny Smith unless you truly cannot find one of the alternatives.
Caramelized Apple Pancake
JeanMarie BrownsonDinner at Home from Chicago Tribune Food and Dining, 1/06/2019
Yield: 2-4 portions, depending on your appetite
3 large or 4 medium apples such as Honeycrisp or Yellow Opal, or a mixture
6 Tablespoons granulated sugar
6 Tablespoons packed dark brown sugar
2 generous teaspoons ground cinnamon
1 cup buttermilk
4 large eggs
1 cup unbleached, all-purpose flour
1/8 teaspoon Kosher salt
3 Tablespoons unsalted butter
- Heat oven to 400 degrees F. Peel, core and slice apples into 1/4-inch thick slices. In a large bowl, mix the apples with the sugars and cinnamon
- Put milk and eggs in a blender and mix (You can also do this by hand). Add the flour and salt and mix only enough to incorporate the flour.
- Heat one large oven-proof skillet (10-inches measure across the top) over medium heat. Add the butter to the pan and allow it to melt. Add the apples to the melted butter and cook, stirring occasionally until the apples have softened – about 10-12 minutes.
- When the apples have softened, remove them from the heat. Make sure that the apples are evenly arranged to cover the bottom of the pan but don’t obsess over it, please. Slowly pour the batter over the apples. (While my husband has started in the middle of the pan and worked outwards, you may want to try it the other way around. This might allow the pancake to poof more evenly.)
- Transfer the pan immediately to the hot oven. Bake until puffed and golden (about 25 minutes). Serve immediately, flipping the wedges over on the plate so that the apples are on top, if desired.
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