Recipe information
Yield
serves 4-6
Ingredients
2 cans apple pie filling
2 tablespoons butter
1 teaspoon cinnamon
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sour cream
1 teaspoon lemon zest
1/4 teaspoon salt
Confectioners’ sugar, for dusting
Preparation
Preheat the oven to 350 degrees. In a 10-inch cast-iron skillet, warm the apple pie filling, butter, and cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until the batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners’ sugar. Serve warm.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
