Puffed Apple Pancake
This homey, not-too-sweet pancake cooked in a cast iron skillet is delicious for breakfast or dessert. It bakes up light and sinks as it cools.
Ingredients
- 1 cup whole milk
- 4 large eggs
- 3 tablespoons sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 2/3 cup whole wheat flour (may substitute all-purpose)
- 1/4 cup (1/2 stick) butter
- 2 apples, unpeeled, cored, thinly sliced
- Powdered sugar for dusting
- Lemon wedges (optional)
- Maple syrup (optional)
Directions
Preheat oven to 425°F. Whisk milk, eggs, sugar, almond extract, vanilla, salt and baking powder in a large bowl. Add flour and whisk until batter is smooth.
Place butter in cast iron skillet. Place skillet in oven until butter melts. Remove from oven and carefully arrange apple slices in a single layer in a circle pattern on butter. Return to oven and bake 10 minutes. Remove from oven and pour batter over apples. Bake until puffed and golden brown, about 20 minutes. Serve immediately. May serve plain, with a sprinkling of powdered sugar on top and lemon wedges on side or with pure maple syrup. Serves 4.
