This is a simple show off recipe. Guests are always amazed when they see a puffed pancake coming out of the oven. I have served variations of this recipe. A little rum to the batter is a nice addition and nuts are preferred. Whole milk is the best diary for this recipe, because the pancake will rise better than soy milk. I’ve heard of some people who add a little cream to the milk. Tart apples and under-ripe pears taste good. Add cranberries or raisins to the batter. Use white sugar or maple syrup in place of brown sugar, and adjust the quantities to a preferred sweetness. One day, I would like to experiment by adding a little crystallized ginger to the batter before blending it. This recipe is made for a 12-inch cast-iron skillet, but decrease the ingredients in half for a 6-inch skillet. Understand one fact about this recipe: this is very easy to make.
Apple Skillet Pancake
- 1/2 stick (1/4 c.) unsalted butter
- 2 large tart apples, such as a Granny Smith; peeled, cored and cut into 1/4-inch-wide wedges
- 1/4 c. toasted, roughly chopped pecans or walnuts
- 1/2 c. whole milk or unsweetened soy milk
- 1/2 c. all-purpose, white flour
- 4 large eggs
- 3 tbsp. brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- (Optional) confectioners sugar, fresh unsweetened whipped cream and/or maple syrup
- Preheat oven to 450°f.
- Melt butter in an iron skillet over medium heat. Let butter cool slightly and pour 2 tablespoons in a blender or a bowl. Add apple slices and pecans to skillet and cook. Stir occasionally until apples begin to soften. Three to five minutes.
- While the apples are cooking, add milk, flour, eggs, brown sugar, spices, vanilla, and salt to the butter already in the blender or the bowl. Either blend or whisk batter until smooth.
- Pour batter over apples and place skillet the oven. Bake until pancake is golden brown and puffed. About 15 minutes.
- Either shift confectioners sugar, drizzle maple syrup or spoon fresh whipped cream over the pancake.