Caramel Apple Pancake
Today I’m going to show you a beautifully simple breakfast you can throw together any day of the week. These aren’t your standard fluffy pancakes. These are denser and eggier, to the point of being kind of custardy. And with the addition of the tangy green apples and caramely coconut palm sugar over the top, I can’t think of anyone who would turn them down.
You know, usually I can be long-winded, especially when it comes to good food. But for once, I’m just going to let the pictures do the talking. Enjoy!
- 1 tablespoon butter
- 2 apples, sliced very thinly (I keep mine unpeeled)
- 3 eggs
- 1/2 cup all purpose flour
- 1 cup whole milk
- pinch salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut palm sugar (can substitute sucanat or dark brown sugar)
- Preheat the oven to 475°F.
- Place butter on a 12 inch cast iron or stainless steel skillet and put in the oven until butter is barely melted, 2-3 minutes. Remove the skillet from the oven (Remember to use an oven mitt or kitchen towel! Then handle will be VERY hot!) and carefully arrange apple slices in the skillet, and place back in the oven until the apples soften a little bit and butter begins to brown slightly, about 5 minutes.
- Meanwhile, combine the flour, eggs, milk, salt, and vanilla together and whisk to combine. There should be a few lumps, do not overmix.
- Once the apples are softened and butter begins to brown, pull the skillet out of the oven and pour the batter over the apples. Place the skillet back into the oven and bake for 15-17 minutes, until the sides are tall and golden and the center no longer jiggles when shaken gently. Let cool slightly before serving.