Delicious, easy, and dramatic. Does it really get better than that?
I debuted this recipe at a brunch party over the weekend with great success! From the caramelized apples to the almost custard-like layers to the dramatic puff, this pancake is amazing. Start to finish, the recipe takes roughly 40 minutes, but only about 10 of those minutes are active. The original recipe calls for a dusting of powdered sugar on top when serving, but everyone at brunch agreed that the pancake did not need any additional sweetness.
Serves 3-4 as a main, 6-7 as a side. Adapted from The Kitchn.
4 medium apples (I used a combination of Granny Smith and Gala)
4 tablespoons white sugar, divided
1 teaspoon cinnamon
1/2 teaspoon ginger
1/3 cup unsalted butter
1/3 cup brown sugar
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk
1/2 teaspoon vanilla
Preheat the oven to 400 degrees Fahrenheit. Peel, core, and chop the apples into small pieces. Set aside.
Mix 3 tablespoons of the white sugar with the cinnamon, and the ginger in a small bowl and set aside.
Put the butter into a deep cast-iron skillet or baking dish and place in the oven for 2-4 minutes, until the butter is melted. Remove the pan from the oven, and spread the brown sugar evenly on the butter. Spread the apples on top of the brown sugar, and sprinkle the cinnamon-ginger-sugar mixture on top. Put the pan back in the oven to caramelize the apples, roughly 8 minutes.
Mix the flour with the salt, nutmeg, and remaining sugar in a medium bowl. Add the milk gradually, whisking to smooth out lumps. Once the milk is fully incorporated, add the vanilla, and then the eggs one at a time. Beat by hand for 2-3 minutes, until foamy. Let the batter rest for 5 minutes.
Once the apples have caramelized, remove the pan from the oven. Pour the batter over the apples, and bake for roughly 20 minutes, until the center is set and the sides are golden and puffy. The pancake’s dramatic puff will subside a few minutes after removing it from the oven.