Ever wake up craving something sweet and rich? Have a bunch of apples hanging around just begging to be roasted in brown sugar and butter?
This recipe makes a pancake big enough to share, and rich enough to satisfy all of your fall brunch cravings.
Adapted from Serious Eats
- ¾ cup (3¾ ounces) all-purpose flour
- ¼ cup brown sugar + 1 T (separated)
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup yogurt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- 4 tablespoons (2 ounces) unsalted butter
- 3-4 large apples, cut into small wedges.
- Preheat oven to 500°F. Whisk milk, yogurt, eggs, and vanilla together in a bowl.
- Sift flour, 1 tablespoon brown sugar, and salt into wet ingredients, and whisk to combine.
- Heat butter in 10-inch cast-iron skillet in oven until melted. Add apples to preheated pan and coat them in the melted butter. Sprinkle apples with ¼ cup of brown sugar and cinnamon, and stir to coat. Roast apples in the oven until glossy, caramelized, and softened.
- Remove pan from the oven, and pour batter directly over roasted apples.
- Return pan to the oven immediately and reduce heat to 425°F.
- Bake until pancake is puffed, just set in center, and golden around the edges, about 15 minutes.
- Cool pan on wire rack for about 15 minutes, then carefully invert pancake onto serving plate. Dust with powdered sugar or cinnamon and serve.