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Baked Apple Pancakes

1 Granny Smith apple, peeled, cut into 1/4-inch-thick slices
2 teaspoons fresh lemon juice
4 large eggs
3/4 cup whole milk
3/4 cup all purpose flour
1 tablespoon plus 1/4 cup sugar
1/4 teaspoon salt
1/4 cup dark brown sugar, packed
1 1/4 teaspoons ground cinnamon
4 tablespoons unsalted butter

Preheat oven to 450F. Toss apple slices with lemon juice in medium
bowl. Whisk eggs and milk in large bowl to blend. Add flour, 1
tablespoon sugar and salt; whisk until batter is almost smooth
(small lumps of flour will remain).

Mix brown sugar, cinnamon and remaining 1/4 cup sugar in small
bowl. Melt 1 tablespoon butter in each of two 6-inch ovenproof
nonstick skillets over medium heat. Pour half of batter into each
skillet. Arrange half of apple slices evenly over batter in each

Transfer skillets to oven and bake until pancakes are set around
edges but still wet in center, about 8 minutes. Remove from oven;
sprinkle half of brown sugar mixture over each pancake. Dot each
with 1 tablespoon butter. Using spatula, carefully turn pancakes
over. Return to oven. Bake until pancakes rise, sugar mixture
melts to sauce consistency and top of pancakes is golden, about 6
minutes. Invert onto plates. Serve warm.

Makes 2 Servings.


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