DUTCH APPLE PANCAKE

DUTCH APPLE PANCAKE image

Yield 6 people

Number Of Ingredients 9

2 large or 3 medium apples (tart - or add juice of 1 lemon)
1 teaspoon ground cinnamon
1/3 cup unsalted butter
1/3 cup dark brown sugar
1 cup flour
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla
4 eggs

Steps:

Heat the oven to 400°F. Peel, core, and cut apples into slices (about 3 cups of chopped apples.) Put butter in deep cast iron skillet or 8x8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Spread the apples on top of the brown sugar and sprinkle the cinnamon. Put the pan back in the oven to caramelize the apples and sugar. Whisk the flour with salt. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples. Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.