From: Epicurious
BATTER:
3 large eggs, room temperature
3/4 cup whole milk, room temperature
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
APPLES:
2 tablespoons unsalted butter
1 large Pink Lady apple, peeled, sliced 1/4″ thick
1 tablespoon light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter
DIRECTIONS:
- Preheat oven to 425 F.
- Whisk batter ingredients in mixing bowl. Set aside.
- Make apples: heat 2 tbsp butter in cast iron, add apples, brown sugar and cinnamon. Cook until apple is soft, around 4 min. Transfer to another bowl, set aside. Wipe down cast iron.
- Heat cast iron in hot oven for 8 to 10 min. Add 2 tbsp butter, coating bottom and sides of cast iron. Add apples. Pour batter on top.
- Bake until pancake is puffy and golden brown at the edges and the center is set but still custardy, 12-15 min.
- Serve with maple syrup or apple cider syrup.
APPLE CIDER SYRUP:
INGREDIENTS:
4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
DIRECTIONS:
- Mix well. Let boil over medium heat in large saucepan for 30-40 min, until reduced and syrupy. Let cool, cover and chill.
- Syrup can be made up to one week ahead. Let warm to room temperature before serving.