A puffy oven pancake with a fall twist of apples and cinnamon, topped with an apple cider syrup.
Ingredients
Course Breakfast
Cuisine American
Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Servings 4servings
Calories 331
Author Annalise Sandberg
Ingredients
Apple cider syrup:
½cuppacked light or dark brown sugar(100 grams)
1cupquality apple cider(250 ml)
1cinnamon stick
4whole cloves
Apple oven pancake:
2tablespoonsunsalted butter(28 grams)
2large eggs
½cupall-purpose flour(63 grams)
½cupwhole milk(168 ml)
¼teaspoonsalt
2tablespoonspacked light or dark brown sugar
¼teaspooncinnamon
1cupapples, peeled and sliced (about 2 small-medium)
Instructions
To make syrup:
Combine the brown sugar and apple cider 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.
To make the oven pancake:
Preheat oven to 400°F. Place 8 or 9-inch cast iron skillet (preferred) or other baking dish in oven as it preheats.
Put the butter into skillet and return to the oven.
Meanwhile, in a bowl, whisk together the eggs, flour, milk, salt, brown sugar and cinnamon.
Once butter is melted, remove from oven and brush butter up the sides of the pan so it's greased well. 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 with the apple cider syrup.