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Firelight Baked Apple Pancake
Recipe Submitted by the The Firelight Inn on Oregon Creek Bed and Breakfast

2 Granny Smith apples, peeled, cored, & thinly sliced

3/4 cup buttermilk

3 eggs, slightly beaten

3/4 cup all-purpose flour

1 tsp. baking powder

pinch of salt

2 Tbsp. vegetable oil

1/2 cup granulated sugar

1/2 cup light brown sugar

2 tsp. ground cinnamon

5 Tbsp. unsalted butter

Preheat over to 375 degrees. Very lightly oil a well-seasoned, oven-proof 10-inch skillet with sloped sides. In a small bowl, mix together the apple slices, cinnamon, and both sugars and set aside. In a medium-size bowl, combine the flour, baking powder, and salt. Stir in the buttermilk, eggs, and oil just until the dry ingredients are moistened. Set aside. In the prepared skillet, melt the butter over medium heat and add the reserved apple mixture. Cook, stirring frequently, until the sugar and butter have melted and the apples are coated. Pour the reserved batter over the apple mixture and bake until puffed, the edges are golden, and the apples are tender, about 25-35 minutes. Turn the pancake onto a serving platter and cut into servings. Serve immediately. Yield: 4 servings.



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