Big Apple Pancake

  Posted on February 29, 2012  by Leslie Blythe  1 comment

Last weekend, we were lucky enough to spend the weekend with very close friends, outside of Paso Robles, California.  My friend, Barbara, made this amazing Apple Dutch Baby.  I posted a recipe for Apple Dutch babies in October 2011 – http://wp.me/pzuL5-1oh,  but this recipe is really good and easier.

Big Apple Pancake

Serves 2

½ stick (¼ cup) unsalted butter
1 large sweet apple, peeled, cored, and cut into ¼  inch-wide wedges
½ cup whole milk
½ cup all-purpose flour
4 large eggs
3 Tbs granulated sugar
½ tsp vanilla
¼ tsp salt
Confectioners sugar for dusting

Special equipment: a well-seasoned 10- to 11-inch heavy cast-iron skillet or other ovenproof skillet

Put oven rack in middle position and preheat oven to 450°F.

Melt butter in skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.

While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth.

Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.