Giant Apple-Pecan Pancake

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter - plus
1 tablespoon	15ml	Unsalted butter
2 tablespoons	30ml	Apples - peeled, cored, (large)
		And thinly sliced
1/3 cup	53g / 1.9oz	Dark brown sugar - (firmly packed)
1/2 teaspoon	2.5ml	Ground cinnamon
1		Nutmeg
1/2 cup	73g / 2.6oz	Roughly-chopped toasted pecans
4 cups	792g / 27oz	Eggs - beaten (large)
1 cup	237ml	Whole milk
1 teaspoon	5ml	Baking powder
1 cup	62g / 2.2oz	All-purpose flour
		Powdered sugar - as an accompaniment
		Creme fraiche - as an accompaniment
		Maple syrup - as an accompaniment
		Vanilla Ice Cream - as an accompaniment

Recipe Instructions

Preheat the oven to 400 degrees.

In a large, ovenproof skillet, melt 2 tablespoons of the butter over medium-high heat. Add the apples, sugar, cinnamon, and nutmeg, and cook, stirring, until the apples are soft and just golden, about 7 minutes. Add the walnuts, and cook, stirring, until the apples are caramelized, 2 to 3 minutes. Add the remaining tablespoon of butter and stir to melt. Remove from the heat.

In a large bowl, combine the eggs, milk, and baking powder, flour, and whisk just until blended, being careful not to over mix. Pour the batter over the apples. Bake until golden and puffed, 15 to 20 minutes.

Remove from the oven and sprinkle with powdered sugar. Drizzle with creme fraiche and maple syrup and serve in the pan.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E75) - from the TV FOOD NETWORK

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