January 5, 2012

Cast Iron Apple Pancake

Let me start by saying that my life changed as soon as I started cooking with cast iron.  It cooks so evenly and she will never disappoint!  You can be cooking on the stove and then at a drop of a hat throw that sucker in the oven.  Clean up is easy….but please don’t use soap she is kind of sensitive like that.  This skillet is my favorite, and for the price I think everyone should own one.  Enough about that beauty, let's see what she can do.  Here is my favorite breakfast recipe that my family enjoys often.  It is perfect with a cup of strong coffee and homemade sausage patties.  Eat up!


Cast Iron Apple Pancake…adapted from the kitchn

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2 large or 3 medium apples, preferably tart ones like Granny Smith ( I use Jonogolds and it is fine)
4 tablespoons white sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger ( I use allspice instead)
1/3 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup flour ( King Arthur Unbleached All-Purpose is the best)
1/2 teaspoon salt
1/4 teaspoon nutmeg ( if you have it…sometimes I forget it)
1 cup milk
1/2 teaspoon vanilla
5 eggs
Real maple syrup, to serve
Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less). Then cut the slices in halves or thirds. You should have about 3 cups of chopped apples.
In a small bowl, mix 3 tablespoons of sugar with the cinnamon and allspice and set aside.
Cut the butter into chunks and place them in a deep cast iron skillet or 8x8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.
Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg (if you have it). Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes ( have some coffee and check on the kids). By now the sugar should be bubbling around the apples.
Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven. Slice into pie slices and enjoy.  I serve mine with organic butter and real maple syrup.  Yummy.


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What is your favorite thing to cook in your cast iron?

5 comments:

  1. This looks delicious and I have 20 lbs of transitional Granny Smith apples! How deep is your cast iron skillet? I think I may have to give this a try in my dutch oven since my cast iron skillet isn't overly big or deep.

    Favorite thing to cook in my cast iron skillet... currently... cornbread with a crust of cinnamon sugar!

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  2. Ok, I have to try this now. Thanks....there goes my attempt at a swimsuit ready waistline...........hahahaha

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  3. I came across your recipe via Pinterest in search of a dessert to bake in my new cast iron pan. Thank you for the wonderful breakfast treat!! My family loved the recipe!

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