Apple Puff Pancake

We almost didn't get to have this tonight. My daughter was taken to the hospital from school with chest pains and we didn't get home til almost 7PM! Turns out my daughter is fine, a little stressed apparently, but otherwise fine. It's March break next week so she'll have a chance to unwind from the rigors of the seventh grade!

Tonight's meal was so worth the wait! This is SO good! I have tried many recipes for this, but this is the one that is best! My kids were so pleased with tonight's meal. My 2-year-old was the quietest at the table he's ever been...so busy taking one bite after another!

You need:
2 T stick margarine or butter (I used soft and it was fine!)
2T brown sugar
1/4 tsp ground cinnamon
2 large eggs
1/2 cup flour (I use 1/4 whole wheat, 1/4 all purpose)
1/2 c milk
1/4 tsp salt
1-2 baking apples (I used McIntosh)Peeled, cored, and thinly sliced

Set the oven to 400F. Put the margarine in a 9" pie plate and set it inside the oven to melt the margarine. Remove the pie plate and spread the margarine over the sides and bottom of the pan. Sprinkle the brown sugar and cinnamon on the bottom of the pan. Spread the apple slices over the bottom of the pan.

Beat the eggs slightly in a medium bowl with a wire whisk. Beat in the rest of the ingredients until just mixed. Pour the mixture over the apples. Bake 30 minutes or until pancake is puffy and a golden brown colour.

Immediately loosen the edge of the pancake from the pan with a thin knife. Set a plate on top of the pie pan and carefully flip the pan and plate over. The pancake will come out onto the plate upside down. That's how you want it. If you don't flip it, you'll never get apples onto each person's plate without a struggle. Flipped, the apples and caramelized sugar mixture is on the top when served. Also, the puff deflates soon as you cut it.

Serve it as is. The kids will add syrup to it if I put syrup on the table. But they'll eat it without, too! I like it as is!