Caramel Apple Dutch Pancake

  • 1 granny smith apple (or other firm apple) - peeled, cored and thinly sliced
  • 6 tablespoons butter - divided
  • ¼ cup brown sugar - can use dark brown sugar if you don't have regular
  • ⅔ cups all purpose flour
  • ⅔ cups whole milk
  • 4 large eggs
  • 1 tablespoon dark brown sugar - can use regular brown sugar if you don't have dark
  • 1 tablespoon pure vanilla extract
  • ¾ teaspoon cinnamon

Preheat the oven to 425° F. Place a large 10-12 inch cast iron skillet in the oven as it preheats.

When the oven is preheated, very carefully remove the skillet and add 4 tablespoons of butter to the skillet, allowing it to fully melt and coat the bottom of the pan. Arrange the sliced honey crisp apple around the bottom of the skillet. Sprinkle the ¼ cup of brown sugar over the top of the apples. Bake the apples in the preheated oven for 10 minutes.

While the apples are baking, make the batter. In a large stand mixer fitted with a whisk (or a blender), combine the flour, milk, eggs, dark brown sugar, vanilla, cinnamon, and 2 tablespoons of melted butter. Whisk on medium high speed for 1-2 minutes until the batter is smooth and no clumps of flour remain.

Carefully remove the hot skillet from the oven and pour the batter over the apples. Place the skillet back into the oven and bake for 15-20 minutes or until the pancake is puffed and lightly browned on top. Serve warm with maple syrup.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes
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