Recipe by Alan in SW Florida
I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.
Top Review by AmieH
I have tried several recipes for dutch oven pancakes, and each is slightly different- but all have turned out lovely. This was no exception! It puffed up beautifully in the oven, and although it did fall- as all have so far- it still tasted great. I love the idea of baking the apples right into the pancake- I have been sauteing mine in butter and cinnamon & brown sugar, but this was great & without the added calories. I made a couple of changes- I used whole spelt flour instead of all purpose and only 2 tbsp. of organic cane sugar. I used unsweetened organic soy milk instead of cow milk and used about half as much butter- which worked great, but a more would have given a yummy buttery taste. I also baked a little hotter, 400F, to adjust for my oven. Thanks for this great recipe!
- 3 large eggs
- 3⁄4 cup milk
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 2 granny smith apples, peeled, cored, and cut into 1/4-inch slices
- 3 tablespoons sugar
- 2 tablespoons lemon juice
- 1⁄4 teaspoon cinnamon
- 6 tablespoons unsalted butter
- 1⁄2 a lemon, juice of
- 3 tablespoons confectioners' sugar
Directions See How It's Made
- Preheat oven to 450 degrees Fahrenheit.
- In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
- In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
- Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
- Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
- Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.