Ingredients:

  • 2 medium apples (Granny Smith or Honeycrisp recommended), peeled, cored, and thinly sliced (approx. 300g / 10.5 oz)
  • 2 tablespoons unsalted butter (28g / 1 oz)
  • 2 tablespoons brown sugar, packed (25g / 0.9 oz)
  • 1 teaspoon ground cinnamon (5g / 0.2 oz)
  • 1/4 teaspoon ground nutmeg (1g / 0.03 oz)
  • Pinch of salt (less than 1g / 0.03 oz)
  • 1/2 cup all-purpose flour (60g / 2.1 oz)
  • 1/2 cup milk (whole milk recommended) (120ml / 4 fl oz)
  • 2 large eggs (approx. 100g / 3.5 oz)
  • 2 tablespoons unsalted butter, melted and cooled (28g / 1 oz) + extra for greasing the pan
  • 1 tablespoon granulated sugar (12.5g / 0.4 oz)
  • 1/4 teaspoon salt (1.5g / 0.05 oz)
  • 1/2 teaspoon vanilla extract (2.5ml / 0.08 fl oz)
  • Powdered sugar, for dusting
  • Maple syrup or whipped cream (optional)

Instructions:

  1. Melt butter in the oven-safe skillet over medium heat. Add sliced apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring occasionally, until apples are softened but still hold their shape – about 5-7 minutes. Remove from heat and set aside.
  2. Preheat oven to 425°F (220°C).
  3. In a mixing bowl, whisk together flour and salt. In a separate bowl, whisk together milk, eggs, melted butter, sugar, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix; a few lumps are okay.
  5. Pour the batter evenly over the sautéed apples in the skillet.
  6. Bake in the preheated oven for 25-30 minutes, or until the pancake is puffed up, golden brown, and cooked through. The edges should be deeply golden.
  7. Carefully remove from the oven. Let cool for a few minutes. Dust with powdered sugar. Serve immediately with maple syrup or whipped cream, if desired.