It’s been a busy few days around these parts. The weekend was mostly a blur, but there were a few quiet moments my husband I spent Saturday morning enjoying this apple dutch oven pancake. I often make dutch baby oven pancakes for breakfast on the weekends and thought it would be fun to put a fall twist on it. I had a bag of local apples we are making our way through and half a gallon of fresh apple cider in the fridge, both begging to somehow end up on my breakfast table.
This apple variation is similar to the classic oven pancake— it’s a simple batter of milk, eggs, flour, and salt baked in a buttered cast iron skillet. Only, the skillet is lined with brown sugar, cinnamon, and sliced apples before the batter is poured over it. The pancake puffs as it bakes, the apples soften, and the bottom crust caramelizes. Topped with a generous drizzle of apple cider syrup, it’s breakfast magic.
This time each year I fall in love with apples all over again. And now I’ve fallen in love with this apple oven pancake. And the apple cider syrup. Make it a part of your next leisurely morning and I’m sure you will too.
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