This is a pancake on steroids! Perfect for a quick family brunch – one pan, one mess. Make Ahead Tip: Start with step 4 and continue until the end of cooking the apples. When you are ready to serve, mix the batter together, put the apples back on the stove to reheat (about 3 minutes) and continue with step 5.
SERVING SIZE: 2-4
• 3/4 cup whole milk
• 3 large eggs
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 3/4 cup all purpose flour (or a mix of buckwheat and all purpose)
• 4 tbsp unsalted butter
• 1-2 apples peeled, cored thinly sliced
• 1-2 tbsp brown sugar
Pre-heat oven to 425˚F.
Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended.
Add flour and whisk until batter is smooth. Set aside.
Heat a 12-inch cast iron skillet over medium high heat. Melt butter in the pan. When the butter stops foaming, add the apples and arrange them in an overlapping single layer. Let cook undisturbed for 10 minutes then toss the apples around a little and cook for another 2-3 minutes.
Pour batter over apples in the cast iron skillet and sprinkle with brown sugar.
Bake for 15-20 minutes until pancake is brown and puffed.
BA, BScOT Founder/Chef/Recipe Developer
DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating.