Cinnamon Apple Puffed Pancake You can taste the love in this recipe, which combines the best fall flavors into one delicious breakfast dish. The result is something between a Dutch baby and apple pie. It is the perfect pancake for a brisk autumn day.
- 1 firm but crisp apple, such as Honeycrisp or Granny Smith, cut in half, cored, and thinly sliced
- 6 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 4 large eggs
- 2⁄3 cup whole milk
- 2⁄3 cup all-purpose flour
- 2 teaspoons vanilla extract
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup maple syrup
- 2 tablespoons unsalted butter
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon vanilla extract
- Whipped cream
HOW TO MAKE IT
- Set an oven rack to the center position and preheat the oven to 425°F.
- Make the pancake: Arrange three-quarters of the apple slices in the bottom of a medium cast-iron fry pan and drizzle 4 tablespoons of the butter over the apples. Sprinkle on the brown sugar, place the pan in the oven, and bake for 10 minutes, or until the apples have begun to soften and caramelize.
- Meanwhile, in a blender, combine the eggs, milk, flour, vanilla, cinnamon, salt, and the remaining 2 tablespoons melted butter. Blend on high speed for 30 seconds, or until the batter is smooth. Remove the hot fry pan from the oven and pour the batter into the fry pan.
- Return the fry pan to the oven and bake for 18 to 20 minutes, until the pancake is puffed and browned on top. Do not open the oven during the first 15 minutes of cooking, or you might deflate the pancake.
- While the pancake is baking, make the cinnamon maple syrup: In a petite French oven, combine the maple syrup, butter, and cinnamon and bring to a boil over high heat, whisking until incorporated. Remove from the heat and stir in the vanilla. Set aside, keeping it warm.
- Remove the pancake from the oven and top with the remaining apple slices, some whipped cream, and the cinnamon maple syrup. Serve immediately.