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The Ruby's Dutch Apple Pancake

This recipe is a favorite of our guests with its beautiful presentation and aromatic baked apple and cinnamon flavors. The apples can be prepared the night before and stored in an airtight container in the fridge. Makes 4 to 6 servings. 5 large eggs 2 teaspoons vanilla extract (essence) 1/2 cup plus 1 tablespoon granulated sugar 1/3 cup all-purpose (plain) flour 1 teaspoon baking powder 1/8 teaspoon fine sea salt 1 1/2 tablespoons unsalted butter 2 large, tart apples, peeled, cored, and cut into wedges 1/2 inch thick 1 teaspoon ground cinnamon 1 tablespoon confectioners' (icing) sugar (optional) 1. In a blender, combine the eggs, vanilla, and the 1/2 cup granulated sugar and blend until combined, about 5 seconds. 2. Add the flour, baking powder, and salt and mix until smooth, about 10 seconds more. 3. Preheat the oven to 375 degrees F. 4. Place a 10-inch ovenproof, nonstick frying pan over medium heat and add the butter. 5. When the butter has foamed and the foam has subsided, add the apples and saute, stirring occasionally, until softened, 4-5 minutes. 6. Sprinkle the apples with the cinnamon and the remaining 1 tablespoon granulated sugar. Stir together and saute until the apples are glazed and the edges are slightly translucent, about 2 minutes longer. 7. Spread teh apples evenly in the frying pan and pour the batter slowly over the top, so the apples stay in place. Reduce the heat to medium-low and cook until the bottom and sides are starting to firm up, about 8 minutes. 8. Transfer the pan to the oven and cook until the top of the pancake is firm and golden brown, about 10 minutes longer. 9. Remove from the oven, after ensuring the sides are not sticking to the pan, invert a flat serving plate over the frying pan, and then, holding the pan and plate together, invert them together and lift off the pan. 10. Cut the pancake into 6 or 8 wedges and transfer to individual plates. If desired, sprinkle each portion with confectioner's sugar.