These light apple pancakes make the perfect centerpiece for any weekend brunch. While they scream Autumn, they taste great year-round!
Adapted from The Loaves and Fishes Cookbook
2 tablespoons freshly squeezed orange juice
4 granny smith apples, peeled and thinly sliced
6 eggs, separated
1 cup white flour
1 1/2 cups milk
1/2 teaspoon vanilla extract
6 tablespoons clarified butter
2 teaspoons ground cinnamon
Preheat the oven to 200F. Sprinkle the calvados over the apple slices and set aside.
With an electric mixer, beat the egg whites until they hold soft peaks. Transfer to another bowl. Pour the egg yolks into the mixer bowl and add the flour. Mix at medium speed until creamy. Add the milk and vanilla. Mix to blend well. Fold in the egg whites.
Heat some of the butter in a 9-inch skillet. Pour in 1 cup of the batter and cover with about one-sixth of the apple slices. Allow the pancake time to set and brown nicely. Slide it out of the pan, onto a large lid. Then return it to the skillet, apple side down. Saut, shaking the pan now and then, until the pancake is browned on the other side and the apples seem tender yet firm.
Slide the pancake onto a serving platter, folding it omelette style. Eat it immediately, or keep it warm in the oven. Repeat the process until you have 6 apple pancakes.
Sprinkle them with a combination of the cinnamon and sugar and serve.