Dutch Oven-Puffed Apple Pancake

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

1. Preheat oven to 450 degrees Fahrenheit.
2. 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).
3. In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
4. 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.
5. Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
6. Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.