2 green apples (granny smith or pippin), peeled, cored and sliced medium thin
¼ teaspoon salt
1 cup beer, room temperature
2 egg yolks
3 tablespoons sweet butter
4 egg whites
1 tablespoon vegetable oil
¼ cup light brown sugar
½ small lemon
Directions
Directions
Sift together the flour 1 ½ teaspoon sugar and the salt in a large mixing bowl. Add beer and stir until smooth. Beat in one yolk, then the other. In a separate bowl, beat whites with 1 tablespoon sugar until they form peaks. Fold into batter.
Mix together the remaining sugar, light brown sugar and cinnamon reserving 2 teaspoon of this mixture. Squeeze lemon over the apples and toss with sugar-cinnamon mixture until coated.
Heat the butter and oil in a 9 to 10inch oven proof pan or skillet. Pour in half of the batter and cover with all apples. Pour in the rest of the batter and bake in a preheated 350degree oven, on the middle of the rack for 60 minutes or until the apple pancake is puffed up and golden.
To serve, loosen sides and bottom with a metal spatula, sliding onto hot plate. Sprinkle with remaining sugar-cinnamon mixture. Cut into wedges. Serves 2 generously.
