¼ cup (½ stick) unsalted butter
¾ cup all-purpose flour
¾ cup milk
2 tart green apples (such as Granny Smith), thinly sliced and sprinkled with fresh lemon juice
¼ cup packed light brown sugar
2 Tbs fresh thyme, chopped
Warm maple syrup
Preheat oven to 425°.
Place butter in a 3-quart ovenproof pan such as a pannella pan, iron frying pan or shallow, flat bottomed baking dish. Set in oven until butter melts.
Meanwhile, mix batter by combining eggs, flour and milk in a bowl until just blended (batter will be lumpy).
Toss apple slices with brown sugar and thyme.
Remove pan from the oven and pour in batter. Arrange apples in the center of the batter and bake pancake for 20 to 25 minutes, depending on pan size, until puffed and golden brown.
Cut into wedges and serve with warm maple syrup.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.