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Skillet Puffy Apple Pancake
Crispy on the edges and impossibly tender in the center, this oven-baked pancake turns basic morning ingredients into a dramatic centerpiece. Tart Granny Smith apples cook down in a rich butter and sugar syrup right in the skillet until they're deeply caramelized. You'll pour a simple blender batter directly over the hot fruit before sending it to the oven. As it bakes, the sides rise high above the pan to form a beautiful golden crust. It's a comforting morning meal that feels like a special occasion.
Equipment
- Oven
- Skillet
- Blender
- Food processor
Ingredients
- 2 tablespoons butter or margarine
- ½ cup plus 2 tablespoons sugar
- ¼ cup water
- 6 medium Granny Smith or New town Pippin apples (2 pounds), each peeled, cored, and cut into
- 8 wedges
- 3 large eggs
- ¾ cup milk
- ¾ cup all-purpose flour
- ¼ teaspoon salt
Instructions
- 1Preheat the oven to 425°F. Combine the butter, one-half cup of sugar, and water in an oven-safe 12-inch skillet. Bring the mixture to a boil over medium-high heat. Stir in the apple wedges and cook for about 15 minutes, stirring occasionally, until the apples turn golden and the sugar syrup begins to caramelize. Don't rush this step, as the deep caramel flavor balances the tart apples.
- 2Place the eggs, milk, flour, the remaining 2 tablespoons of sugar, and the salt into a blender or food processor. Blend the ingredients until the batter is completely smooth. A blender incorporates more air than hand-whisking, which helps the pancake puff up in the oven.
- 3Pour the smooth batter directly over the caramelized apples in the skillet. Transfer the pan to the preheated oven and bake for about 15 minutes, or until the pancake puffs up and develops a golden crust. Slice and serve straight from the hot skillet.
Notes
- Equipment: If your skillet isn't oven-safe, wrap the handle tightly with a double layer of aluminum foil before baking.
- Apples: Granny Smith apples hold their shape best, but Honeycrisp or Braeburn work well too.