Weekend Apple Pancake ala ~DKBB~
(original recipe from thekitchn.com)
2 large (or 3 medium) baking apples
4 Tbsp. dark brown sugar, divided 1 tsp. ground cinnamon
½ tsp. ground ginger
⅓ cup unsalted butter
⅓ cup dark brown sugar
¾ cup unbleached flour
½ tsp. salt
¼ tsp. nutmeg
1 cup whole milk
½ tsp. vanilla extract
5 large eggs
- Heat oven to 400°F; peel, core, and quarter apples, then cut them into medium slices (1/4 inch thick) and cut those slices into thirds.
- In a small bowl, combine 3 Tbsp. of dark brown sugar with the cinnamon and ginger and set aside.
- Cut the butter into chunks and place them in a your choice of a baking pan (cast iron skillet or 8x8 baking dish); put the baking pan in the oven for 3 to 4 minutes or until butter is melted.
- Take the pan out of the oven and sprinkle the ⅓ cup dark brown sugar over the melted butter, then carefully spread the apples on top of that, then sprinkle the dark brown sugar/cinnamon/ginger mix over all that; put the pan back in the oven to caramelize the apples and sugar.
- In a large mixing bowl, whisk the flour with the remaining Tbsp. of dark brown sugar, salt, and nutmeg; gradually add in the milk, whisking constantly with a large wire whisk to beat out any lumps.
- Once the flour has been smoothly incorporated in the milk, meat in the vanilla, then the eggs one at a time. Beat this mixture for about 2 minutes, either by hand or using the whisk attachment to a mixer on the lowest setting, until the mixture is foamy; let the batter rest for 5 minutes.
- Take the pan out of the oven and carefully pour the mixture over the apples; bake for about 20 minutes more, or until the center sets and the sides are lightly browned. The pancake may puff up dramatically but will fall after a few minutes out of the oven.
If desired, you
can serve it with powdered sugar or cinnamon sugar, but really it’s sweet
enough plain.
