This is Matt’s favorite brinner recipe.
Spiced Apple Pancake
Good HouseKeeping October 2007
Tip: For the puffiest pancake, use a cast-iron skillet. If you don’t have one, choose a heavy 12-inch skillet with a bottom that is at least 10 inches in diameter and an oven-safe handle.
2 Tbsp. butter or margarine
2 Tbsp. water
1/2 c. plus 2 Tbsp sugar
1-1/2 lbs. Granny Smith apples (3 to 4 medium), peeled, cored, and cut into 8 wedges
3 lg. eggs
3/4 c. milk
3/4 c. all purpose flour
1 tsp. pumpkin pie spice or 1/2 tsp. ground cinnamon (ummm I use both because I like it that way)
1/4 tsp. salt
1. Preheat oven to 450°F. In 12-inch cast-iron skillet, heat butter, water, and 1/2 cup sugar over medium-high heat to boiling. Add apple wedges; cook 12 to 15 minutes or until apples are golden and sugar mixture begins to caramelize, stirring occasionally.
2. Meanwhile, in blender or food processor with knife blade attached, place eggs, milk, flour, pumpkin pie spice, salt, and remaining 2 tablespoons sugar, adding liquid ingredients to blender first. Blend until batter is smooth.
3. When apple mixture in skillet is deep golden, pour batter over apples. Place skillet in oven; bake 15 to 17 minutes or until puffed and lightly browned. Serve immediately.