Description
Pancake baked in a skillet, topped with buttery, fried apples and powdered sugar.
Ingredients
- FOR THE “PANCAKE”:
- ½ cups All-purpose Flour
- 2 Tablespoons Light Brown Sugar, Packed
- ¼ teaspoons Salt
- ¼ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Nutmeg
- 2 whole Eggs
- 1 teaspoon Canola Oil
- ½ cups Milk
- 1 Tablespoon Butter
- FOR THE FRIED APPLES:
- 3 whole Granny Smith Apples Peeled, Cored & Diced
- 1 teaspoon Light Brown Sugar, Packed
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- 2 Tablespoons Butter
- Powdered Sugar
Preparation
Preheat oven to 425 F.
In a large bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg. Set aside.
In a mixing bowl, combine the eggs, oil and milk, and mix on low until combined. Gradually add the flour mixture to the egg mixture, and continue to mix on low until well incorporated.
Butter a 10-inch cast iron skillet, and slide it into the oven for 5 minutes, or until hot. Remove the skillet from the oven, pour in the batter, and put it back in the oven for 10 minutes. Then reduce heat to 350 F and continue to bake for another 8 to 10 minutes, or until edges are lightly browned.
In the meantime, prepare the fried apples. In a medium-sized bowl combine the diced apples, brown sugar, cinnamon, and nutmeg.
Melt the butter in a skillet over medium-high heat. Once melted, add the apple mixture and cook for about 20 minutes, or until tender, stirring frequently.
Spoon the fried apples over the entire pancake and dust with powdered sugar.
