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.
- 2 tablespoons (28 grams) unsalted butter
- 2 large eggs
- ½ cup (63 grams) all-purpose flour
- ½ cup (168 ml) whole milk
- ¼ teaspoon salt
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- 1 cup (2 medium) apples (I used Gala), sliced
- ½ cup (100 grams) brown sugar
- 1 cup (236 ml) good quality apple cider
- 1 cinnamon stick
- 4 whole cloves
- 1 tablespoon bourbon (optional)
- Preheat oven to 400 degrees F. Place cast iron skillet or other baking dish in oven as it preheats.
- Put the butter in to skillet and return to the oven. Meanwhile, in a bowl, whisk together the eggs, flour, milk, and salt. Once butter is melted, remove skillet from the oven and, working quickly, sprinkle the sugar and cinnamon over the butter. Arrange the apples in the skillet and pour the batter over the top.
- Return the skillet to the oven and bake until puffed and golden, about 25-30 minutes. Serve immediately.
- Combine the brown sugar, apple cider and bourbon (if using) in a small saucepan. Add the cinnamon stick and whole cloves. Bring to a boil, stirring to dissolve the sugar. Simmer until reduced and thickened, about 30 minutes.
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