Apple Puff Pancake

I love puff pancakes. Sometimes I top them with cooked apples, which I was going to do this morning because I wanted to use our last few apples before they go bad. Then I saw a recipe for a puff pancake that cooked the apples right in the pancake. Fewer pans to clean afterward? Yes, please!
This made a very tasty breakfast. It also filled my kitchen with a great cinnamon-apple aroma! This is definitely on my "make again" list!

pretend salt is in the picture :-)

• 2 tart apples, peeled, cored, and very thinly sliced (I used 3 apples because mine were very small)
• 1/4 cup brown sugar, packed
• 3/4 teaspoon cinnamon
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 3 tablespoons butter, melted

Slice apples. I don't get a chance to use my apple slicer/corer machine very often, so I was excited to bring it out (hence 5 pictures of the process).
 

 

  

Heat oven to 425°. Put a cast iron or oven-proof 9- or 10-inch skillet in the oven.
In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well.

In another bowl, mix flour with salt.

In a small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.

Mix well with dry ingredients.

Take the pan from the oven and add remaining butter; swirl to coat the bottom of the pan.
Tip: Don't grab the handle without an oven mitt. It just came out of the oven, remember it is hot! Ask my hand...

Arrange apple slices over the bottom of the pan.

Pour batter over apple slices.

Bake for about 20-25 minutes, until puffed and lightly browned.

Serve with syrup or sprinkle with powdered sugar.

I used powdered sugar and they tasted amazing! I think the caramel syrup I used with my french toast would also be very tasty.