Dutch Oven-Puffed Apple Pancake

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 11
• 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.

Reviews

[robinlallen]

Just made this recipe and it came out puffed, golden brown and not too sweet. The unsalted butter makes all the difference so that it doesn’t taste too buttery. The Granny Smith apples are the perfect apple for this recipe as you don’t want it to taste like an apple pie. Both of my sons enjoyed this very much. One son doesn’t like too sweet of foods and the other son liked that it wasn’t a heavy meal (before going to work). They both had bacon and a glass of Orange juice to go with it.

 

[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!

 

[missmarcy2]

This was my first attempt. 6 table spoons of butter is WAY too much! I cooked the pancake for 18 minutes at 450 in an iron skillet. The top was browning and looked puffy. Once out of the oven it flatten. The edges and bottom were burned. It tasted more like an apple omelet than an apple pancake. It sat in your stomach very heavy. My three year old who loves apples and pancakes would not touch even the unburned pieces. This was not one of our favorite recipes.

 

[Mr Jackson]

I tried to make this last weekend while camping. We burned it pretty good. Becareful with your temps over an open fire. It still sounds good and I will test it out at home before I venture to the camp fire again. Thanks

 

[Crazycook in PA]

Definitely works out better in a cast iron skillet. I don't saute the apples. I just place them in the bottom of the skillet and then pour the milk mixture on top. You know when it's done when it puffs up alot. I serve it with butter and powdered sugar. Easy and delicious!!!