Baked Apple Pancake With Apple Cider Syrup

• FOR THE SYRUP:
• 2 cups Apple Cider
• 1 cup Brown Sugar
• 2 whole Cinnamon Sticks
• FOR THE "PANCAKE":
• 1 whole Large Unpeeled Apple, Thinly Sliced
• 2 Tablespoons Packed Brown Sugar
• 1/2 teaspoons Cinnamon
• 4 whole Eggs
• 2/3 cups Milk
• 2/3 cups Bread Flour (can Sub All-purpose Or Whole Wheat)
• 2 Tablespoons Applesauce
• 1 Tablespoon Sugar
• Optional Topping: Powdered Sugar

1. For the syrup: Bring the apple cider, 1 cup brown sugar, and cinnamon sticks to a boil. Reduce heat and simmer about 30 minutes, until reduced by about 1/3. Then remove from heat, set aside and let cool.
2. Preheat the oven to 350F.
3. For the pancake: Combine the apples, brown sugar, and cinnamon. Arrange in the bottom of a buttered 9-inch pie plate.
4. Whisk the rest of the pancake ingredients (except the powdered sugar, for topping) until just combined and pour the mixture over the apples. Bake for 15-18 minutes, or until top is browned and set. Remove from oven and let cool for 5-10 minutes.
5. Using a knife, loosen the edges of the pancake from the pie plate. When loose, invert pancake onto a serving platter and sprinkle with powdered sugar. Top with syrup!
6. NOTES: For super thin apples, use a mandoline slicer. It makes for awesome layers. I also had the best results using a glass pie plate instead of a cast-iron skillet. And finally - do not try to add melted butter to the batter. It falls apart. But DO add butter after it's baked! Yum!

syrup, apple cider, brown sugar, cinnamon, apple, brown sugar, cinnamon, eggs, milk, bread flour, applesauce, sugar, sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/baked-apple-pancake-with-apple-cider-syrup/ (may not work)