Breakfast / Brunch
Apple Puff Pancake with apple cider-caramel sauce
Easier than apple pie, but equally as delicious with much more ta-da than basic breakfast fare, this baked Granny Smith Apple Puff Pancake is fall at its finest.
More crêpe-like than a flapjack, Dutch baby pancakes are the ideal vehicle for buttery, cinnamon-spiced, sautéed Granny Smith apples. With an apple-cider caramel sauce, this breakfast is fit for a king (or a queen).
FOR THE SAUCE, HEAT:
FOR THE PANCAKE, WHISK:
Keep a couple of tips in mind for the best results. Pour your batter over the apples as soon as they soften, this way you know the skillet will be hot. Then, no dawdling. To ensure your pancake puffs, immediately place the skillet in the oven. The heat will cause it to rise.
Preheat oven to 425°.
For the sauce, heat apple cider in a saucepan over medium-high until reduced to ¼ cup, 15 minutes. Add brown sugar, cream, and 2 Tbsp. butter; cook sauce, stirring, until it returns to a boil and sugar dissolves, 2–3 minutes. Off heat, stir in vanilla and pinch of salt.
For the pancake, whisk together flour, milk, eggs, 2 Tbsp. granulated sugar, vanilla, ½ tsp. salt, and nutmeg. (It’s okay if the batter still has lumps.)
Combine remaining 2 Tbsp. granulated sugar and cinnamon. Melt 5 Tbsp. butter in a 10-inch cast-iron skillet over medium heat. Add apples and cook until they begin to soften, 3 minutes. Sprinkle apples with cinnamon mixture, stirring to combine.
Pour batter over apples, making sure apples are in a single layer.
Top pancake with powdered sugar and pecans; serve with caramel sauce.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 156mg 52%
Sodium 186mg 7%
Carbs 42g 14%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.