This puffed apple pancake has been a favorite in our house for decades – it’s my go-to recipe for special weekend breakfasts – in bed, or with friends. I love the look of the puffed, crisp-edged pancake – like a massive Yorkshire pudding – baked in a cast iron skillet and set directly on the table, doused with powdered sugar, to serve in wedges. Apples and pears are great for winter – in spring, skip the sauteed fruit and bake the pancake as-is, then fill with fresh berries or sliced stone fruits, tossed with a little sugar.
There are a ton of variations of this classic recipe out there – this one comes from the Kitchn. Apples are sauteed in an ovenproof skillet, then the batter is poured overtop and the whole thing goes into a hot oven.
The batter is fast to whisk together and bakes up quickly and dramatically – the hot pan plus 450F oven makes it high and crisp – and no one has to wait for the pancakes or waffles to be cooked and doled out.
Puffed Apple Pancake
adapted from The Kitchn
1/3 cup butter
2 large tart apples, cored and sliced
1/4 cup sugar
1 tsp. cinnamon
3/4 cup flour
1/4 tsp. salt
1/4 tsp. nutmeg
1 cup milk
1/2 tsp. vanilla
Powdered sugar, to serve
Preheat the oven to 450°F.
In a deep cast iron skillet, melt the butter over medium-high heat. Saute the apples until they start to get soft, then add the sugar and cinnamon and cook until golden.
Whisk the flour with the salt and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. Beat in the vanilla and the eggs one at a time. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes.
Pour the batter over the apples. Bake for 20 minutes, or until puffed and golden
Serve dusted with powdered sugar. Serves 4-6.