Apple Upside-Down Skillet Pancake
Instructions:
Use a cast-iron skillet or a high-sided sauté pan to hold this large, puffed pancake as it rises. 2 large eggs plus 2 large egg yolks 1â„2 cup milk (regular, low-fat, or fat-free) 3 tablespoons unsalted butter, melted and cooled, plus 1 additional tablespoon unsalted butter 1â„2 teaspoon vanilla extract 1â„2 cup plus 1 tablespoon f lour 3 tablespoons sugar 1â„2 teaspoon baking powder 1â„2 teaspoon baking soda 1â„4 teaspoon salt 4 tart apples, such as Rome or Granny Smith, peeled, cored, and thinly sliced 1â„2 teaspoon ground cinnamon Maple syrup for garnish
Makes 4 servings
- Position the rack in the center of the oven and preheat the oven to 400°F. Whisk the eggs and egg yolks, milk, melted butter, and vanilla in a medium bowl. In a large bowl, stir the flour, 1 tablespoon sugar, the baking powder, baking soda, and salt until uniform. Set both bowls aside until step 4.
- Melt the remaining 1 tablespoon butter in a 10-inch cast-iron skillet or high-sided sauté pan set over medium heat. Add the apples and cook just until they begin to soften, about 2 minutes.
- Stir in the remaining 2 tablespoons sugar and the cinnamon; reduce the heat to medium-low and continue cooking until the sugar melts, forms a sticky sauce, and starts to caramelize, about 5 minutes.
- Use a fork to stir the egg mixture into the flour mixture—there should be no flour visible, but the batter may still be grainy with undissolved flour.
- Pour over the apples, then place the skillet or sauté pan in the oven and bake until puffed and brown, about 20 minutes. Cool for 5 minutes before cutting into quarters and passing the syrup on the side.