Dutch Oven-Puffed Apple Pancake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite. Ingredients:
3 large eggs |
3/4 cup milk |
3/4 cup all-purpose flour |
1/2 teaspoon salt |
2 granny smith apples, peeled, cored, and cut into 1/4-inch slices |
3 tablespoons sugar |
2 tablespoons lemon juice |
1/4 teaspoon cinnamon |
6 tablespoons unsalted butter |
1/2 a lemon, juice of |
3 tablespoons confectioners' sugar |
Directions:
1. Preheat oven to 450 degrees Fahrenheit.
2. In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
3. In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
4. Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
5. Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
6. Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.
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