APPLE PANCAKE adapted from MOLLY YEH
1/2 cup dark brown sugar
1/4 cup PURE maple syrup
2 tablespoons unsalted butter
1 1/4 teaspoons QUALITY ground cinnamon
Pinch kosher salt
1 medium HONEYCRISP or GRANNY SMITH apple, peeled, cored and sliced 1/4 inch (about 1 cup)
4 LARGE eggs
2 tablespoons FINE sugar
1/2 cup buttermilk**
1/3 cup all-purpose flour
1 teaspoon PURE vanilla
1/4 teaspoon freshly grated nutmeg
Flaky salt, for finishing
- Preheat the oven to 450°.
- In an 8-inch nonstick skillet (preferably cast iron) over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon of the cinnamon and a pinch kosher salt. Whisk together and whisk to combine.
- Turn the heat up to medium and bring the mixture to a boil.
- Allow to boil vigorously for 2 to 3 minutes.
- Carefully add the apple slices and toss until the apples are fully coated in the caramel mixture.
- Reduce heat to low and allow mixture to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent.
- Place the skillet onto a foil, parchment or silpat lined baking sheet to catch any bubbled-over caramel and bake for 5 minutes while you prepare the batter.
- In a large mixing bowl, beat the eggs and granulated sugar until frothy.
- Whisk in the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg to combine until no longer lumpy.
- Remove the pan from the oven.
- Carefully pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. According to Molly beginning on the sides and working inward gives the pancake better structure and will also ensure that the pancake “souffles” evenly.
- Place pan back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark.
- Remove from the oven and allow to settle for a minute or two.
- Carefully invert on a plate.
- Sprinkle with flaky salt and serve immediately.
**NOTE: Buttermilk can be made by using a combination of whole milk and vinegar.