UPSIDE DOWN APPLE PANCAKE

12-14 servings

Ingredients:

Apples:

8-10 apples (peeled, cored, and sliced into thin wedges)

3 tablespoons sugar

½ teaspoon cinnamon

2 tablespoons clarified butter or canola oil (plus a little to grease the baking pan)

Batter:

2 cups flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

½ cup sugar

6 tablespoons clarified butter or canola oil

1 1/3 cups milk

2 eggs

2 teaspoons vanilla

Procedure:

1. Preheat oven to 425 degrees

2. Grease a 9×13 inch baking pan.

3. In a non-stick skillet, sauté the first four ingredients until the apples are slightly softened.

4. Pour apples into the baking pan and spread them evenly. Set aside.

5. In a large bowl, mix flour, baking powder, salt, cinnamon and sugar. These are your dry ingredients.

6. In a separate bowl mix clarified butter, milk, eggs and vanilla. These are your wet ingredients.

7. Add wet ingredients to dry ingredients in the large bowl. Mix until just completely blended. This is your batter.

8. Spread the batter evenly over apples in prepared pan.

9. Bake at 425 degrees for 15-20 minutes. A toothpick should come out dry when pancake is pierced.

10. To serve, carefully invert the baking pan onto a baking sheet or serving dish, so that the apple side is facing up.

11. Slice and serve.

Note: This can be served warm or cold; as a breakfast; or as a dessert with ice cream.