Apple Puffed Pancake

Who has ever tried Hootenanny?  Another common name is German or Dutch pancake?  Well, this delicious recipe is a twist on the original Hootenanny baked pancake. It's buttery and lightly sweet - enough that it can stand alone without any syrup.  I love the apples and brown sugar... oh my, my mouth is watering and it's just after midnight!  My friend Aubrey served this at a brunch and I had to beg the recipe off her.  I love how the thin apples wedges  rise to the top. If you lay them out carefully before pouring the batter in, they can make a pretty design.  Somtimes I just chop them all up (like the picture below). It's not as appealing to the eye but it's faster and easier for little ones to eat (or at least then I don't have to cut it up so much... yes, I can be that lazy!)  :) Either way it tastes fantastic and is super easy to throw together for a special breakfast.  *the picture above is a half recipe baked in a 10x10 inch casserole dish*

Apple Puffed Pancake
submitted by Brittany ~ The Sister's Cafe

6 eggs
½ tsp salt
1 ½ cups milk
1/2 tsp cinnamon
1 cup flour
3 Tb sugar
1 tsp vanilla
1/2 cup butter (can decrease to 6 Tb if desired)
2-3 apples, peeled and sliced thinly 
3-4 Tb brown sugar

Place 9x13 inch pan in oven while it preheats to 425 degrees F.  Whisk together first 7 ingredients. Place butter in pan and put in oven to melt. Add apples to pan and return to oven until butter sizzles. (Be careful not to let the butter burn!) Remove from oven and pour batter over the apples. Sprinkle with brown sugar. Bake for 20 minutes or until pastry puffs over edge of pan. Slice into squares and serve.  Serves 6.