4 Tbls. butter
4 eggs
2 Tbls. brown sugar
2 t. molasses
2/3 c. unbleached all-purpose white flour
1/2 t. ground cinnamon
1/4 t. ginger
1/4 t. nutmeg
1/8 t. cloves
2/3 c. milk
2 medium granny smith apples
cinnamon & sugar
maple syrup or breakfast syrup
powdered sugar for garnish
Preheat oven to 400 degrees.
Peel apples and slice thin. Coat with a little sugar and cinnamon and set aside.
In a blender, or bowl with an electric mixer using a whisk attachment, mix eggs until they are pale in color.
Add brown sugar, molasses, flour, cinnamon, ginger, nutmeg, cloves and milk. Process or mix until smooth.
Melt butter over high heat in a 12-inch cast iron or oven proof skillet; swirl up the sides making sure the pan is coated.
Pour batter into skillet. Arrange apple slices on top of
batter
Bake for about 25 minutes. If outer rim gets too done and center isn’t set, lay a piece of foil lightly over the top.
Slide pancake onto a plate. Dust with powdered sugar and serve with syrup.