Apple Dutch Pancake
From an apple Dutch baby pancake-in-a-skillet to sweet apple dumplings with caramel sauce, apples are a must-use ingredient in autumn cooking. Enjoy an apple a day (or two or three) with one of these five recipes that will take you from breakfast all the way to dessert with dinner.
Dust off the cast-iron skillet and make this easy baked pancake. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
Makes one 10-inch pancake serving 6 to 8
4 tablespoons (1⁄2 stick) unsalted butter
3/4 cup flour
3/4 cup whole milk
1/2 teaspoon salt
1 tablespoon baking powder
4 large eggs
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
3 medium-size firm apples, peeled, cored and cut into 1⁄4-inch slices
2 tablespoons raw sugar
Garnish:
Powdered sugar
Maple syrup
Preheat oven to 400 degrees.
Place butter in a 10-inch cast-iron pan. Place pan in oven. Heat until butter is just melted.
While butter is melting, prepare batter: In a bowl, combine flour, milk, salt, baking powder, eggs, granulated sugar and cinnamon. Beat with a wire whisk until combined.
Carefully remove pan from oven. Place apples in an even layer on bottom of pan. Pour batter over apples. Sprinkle top of batter with raw sugar.
Bake in preheated oven 25 minutes, until golden brown. Remove and let rest 5 minutes. Cut into 6 to 8 wedges. Dust with powdered sugar and serve with maple syrup.