French cuisine · Breakfast & Eggs

Lyonnais Apple Pancake

Thick apple pancake from Lyon, fried golden brown in the pan and dusted hot with powdered sugar.

Ingredients · for 4 servings

• 3 apples
• 150 g flour
• 3 eggs
• 250 ml whole milk
• 50 g sugar
• 40 g butter
• 1 pinch salt
• 1/2 tsp cinnamon
• 2 tbsp powdered sugar for dusting

Instructions

1. Mix the flour, sugar, salt and cinnamon in a bowl, crack in the eggs and gradually whisk in the milk until a smooth, thick batter forms; let it rest for 15 min.
2. Peel the apples, quarter them, remove the core and cut into about 3 mm thin wedges - cut thinly, they will cook through fully in the batter.
3. Fold the apple wedges into the rested batter so every slice is coated all around.
4. Melt 30 g butter in a nonstick 26 cm pan over medium heat, pour in the batter, smooth it out and cook covered for 12-14 min. until the underside is deep golden brown and the top is almost set.
5. Slide the pancake onto a flat lid, add the remaining butter to the pan and slide the pancake back in; cook uncovered another 6-8 min. until the second side is also deeply browned.
6. Slide the hot pancake onto a platter, dust generously with powdered sugar, cut into wedges and serve immediately.