Ingredients

2 x Large eggs
1 c. Whole lowfat milk
6 Tbsp. Unsalted butter
1 c. Unbleached white flour
2 tsp Baking pwdr
1/4 c. Granulated sugar
1 Tbsp. Orange zest
1 tsp Lemon zest
6 x Winesap, Macoun, Empire apples, or possibly other tart apples - (abt 1 3/4 lbs)
2 Tbsp. Unsalted butter
1/3 c. Maple syrup
1/4 c. Port wine
1 Tbsp. Cinnamon
1 tsp Lemon juice Currant jelly English double-clotted cream

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Apple Skillet Cake With Port And Currant Jelly

Servings: 4

To make the skillet cake batter, whisk together the Large eggs, lowfat milk and 2 Tbsp. butter, melted. Mix the flour, baking pwdr, sugar, and zest. Combine the flour with the liquids and allow batter to rest, refrigerated, for at least 30 min before cooking.
Peel, core, and cut the apples into 1/2-inch thick slices. In a separate pan, heat 2 Tbsp. butter, add in the apple slices and saute/fry over medium heat till they turn a rich golden brown color, about 5 min. Reduce the heat to low and carefully add in the maple syrup, Port, cinnamon, and lemon juice. Cook slowly till the apples are tender at the center of each slice, but not soft and mushy, about 2 min.
Heat a non-stick 7-inch omelet pan over low heat till warm. Add in 1 or possibly 2 tsp. of butter, melted, using either a brush or possibly a tiny ladle, to coat the surface lightly. As soon as the butter has started to bubble, lift the pan off the heat and pour 1/2 c. of batter into the pan, tilting to spread the batter proportionately across the bottom. Return the pan to heat, spoon in 1/4 of the apples and cook on low till golden brown on the underside. When the top is bubbly, flip and brown the second side.
As each pancake is completed, place on an oven-proof platter set in a 200 degree oven. There should be sufficient batter to make at least 4 skillet cakes.
Serve each cake hot with a dollop of currant jelly and some clotted cream or possibly creme fraiche.
This recipe yields 4 to 6 cakes.