Puffed Apple Pancake
I’m not a big breakfast person, except on the weekends (or for dinner any night of the week — love breakfast for dinner!). The other day, I had a couple of apples hanging around, looking for a greater purpose. I then spied with my little eye my Grandma Leona’s cast iron skillet, and I knew they were destined to work together that day. Here, juicy apples get enrobed with a sweet batter that puffs up happily in the oven.
Prep Time 20 M
Cook Time 20 M
Recipe Yield 1 Giant Pancake
- Preheat oven to 425F.
- In a bowl, combine 3 tbsp sugar and 1/2 tsp cinnamon. Add the apple slices and toss to coat evenly. Set aside.
- In another bowl, whisk together the milk, eggs, remaining sugar, vanilla, salt, and remaining cinnamon. Add the flour and whisk until batter is smooth. Set aside.
- Place the butter in a large skillet or in a 9″ x 13″ baking dish. Place skillet in the oven until the butter melts, about 5 minutes. Remove from oven. Place the apple slices in overlapping circles on top of the melted butter, pouring any excess juices from the apples on top. Return skillet to the oven and bake until the apples soften a bit and begin to brown, about 10 minutes. Remove from oven.
- Pour the batter over the baked apples and sprinkle with brown sugar. Bake the pancake until puffy and brown, about 15 – 20 minutes. Sprinkle with powdered sugar.