NOVEMBER 2009 RECIPE
Preheat oven to 450 degrees. Place 6 medium ramekins or a 9-inch casserole dish in hot oven for 5 minutes to pre heat.
In a medium bowl, combine flour, sugar, salt, milk and eggs. Beat until smooth.
Place 1 tablespoon butter into each of the 6 ramekins, or all of the 6 tablespoons into the casserole dish, and place back in the oven until butter is melted and hot, but not burned (clarified butter has a higher smoke temperature and works the best).
Once hot, carefully pour or ladle the batter evenly into hot ramekins or casserole. Close oven door and lower temperature to 425 degrees. Do not open oven door while baking. Bake for 14 to 18 minutes, or until puffed and golden brown.FILLING:
While pancake is cooking, cook and crumble sausage in a large saucepan. When thoroughly cooked remove from pan and set aside.
In same pan, melt butter; add brown sugar, syrup and apples and saute until apples are tender, but not soggy. Add sausage and heat through.
Once pancake has completed cooking, remove from oven and scoop filling into center of pancake. Drizzle a little of the syrup around the edges for a sizzle. Serve immediately, as the pancakes fall quickly.