Apple Popover Pancake
From Susan: We started digging out early today, much of it by hand after the snowblower decided it was time for spring break. My son helped out for awhile, before trudging off, shovel over his shoulder, to meet his friends and hopefully make some spending money. Lift with your legs … think of it as a workout … I kept repeating to myself as I hefted one heavy, wet shovelful after another, flinging it onto the mountains growing on the driveway perimeter. After working up a good sweat and at least getting the cars wiggled free, I thought a hearty breakfast was in order. A popover pancake is one of my favorite “special breakfasts”; this recipe combines one I’ve been making since ‘tweenhood (the rumpled recipe card is written in my 12-year-old hand) and another from Ken Haedrich’s excellent book “Country Breakfasts”.
Apple Popover Pancake
Serves 2 hungry people
Preheat oven to 400
1 tsp. fresh lemon juice
1 tart apple, grated
2 large eggs, separated
2 tbsp. sugar
3 tbsp. milk
3 tbsp. whole wheat flour
1/4 tsp. baking powder
1 tsp. cinnamon
pinch salt
2 tbsp. butter
2 tsp. lemon juice
1 tbsp. powdered sugar
In a small bowl, sprinkle the 1 tsp. lemon juice over the grated apple and stir to combine. Set aside.
Beat the egg yolks until light in color (I just do this with a whisk, saving the mixer for the egg whites), then whisk in milk, flour, baking powder, cinnamon and salt. Stir in the grated apple.
Melt the butter in a 10-inch, cast-iron skillet, tilting to coat the sides.
Whip the egg whites until foamy, then add the sugar and continue to beat until soft peaks form. Fold into the egg yolk mixture.
Pour and spread the batter into the skillet and bake for 15 minutes, until puffed and light brown.
Sprinkle with 2 tsp. lemon juice and sprinkle with confectioners sugar. Return to the oven for 5 minutes or so until glazed.
Cut into wedges to serve.
