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Skillet Caramelized Apple Puffy Pancake
Sweet, tart Granny Smith apples soften in a bubbling pool of butter and sugar right in the skillet. Once they're deeply caramelized, you'll pour a simple blender batter over the top and slide the whole pan into the oven. The edges puff up incredibly crisp and golden, while the center stays tender and custardy. It's a show-stopping breakfast that feels fancy but relies on basic pantry staples. You won't even need a mixing bowl to pull this off.
Equipment
- Oven
- Skillet
- Blender
- Food processor
Ingredients
- 2 tablespoons butter or margarine
- ½ cup plus 2 tablespoons sugar
- cup water
- 6 medium Granny Smith or New town Pippin apples (2 pounds) , each peeled, cored, and cut into
- 8 wedges
- 3 large eggs
- cup milk
- cup all-purpose flour
- teaspoon salt
Instructions
- 1Preheat the oven to 425°F.
- 2Combine the butter, half a cup of sugar, and water in an oven-safe 12-inch skillet. Bring the mixture to a boil over medium-high heat.
- 3Stir in the apple wedges and cook for about 15 minutes. You'll want to stir occasionally until the apples turn golden and the sugar mixture starts to caramelize. This builds a rich flavor base before the batter goes in.
- 4Blend the eggs, milk, flour, the remaining two tablespoons of sugar, and salt in a blender or food processor until completely smooth. A perfectly smooth batter ensures the pancake puffs evenly.
- 5Pour the batter directly over the caramelized apples in the skillet. Transfer the pan to the oven and bake for about 15 minutes until the pancake puffs up and turns golden brown.
Notes
- Equipment: If your skillet isn't oven-safe, wrap the handle tightly with a double layer of aluminum foil before baking.
- Serving: Bring the pancake straight from the oven to the table. It'll deflate quickly as it cools, so enjoy it hot for the best texture.