Pennsylvania Dutch Apple Puff Pancake

Ingredients

• 3 firm apples such as Granny Smith, peeled and sliced 1/4 inch thick
• 4 tablespoons unsalted butter
• 1/3 cup light brown sugar
• 1 teaspoon ground cinnamon
• 4 large eggs, at room temperature
• 3/4 cup all-purpose flour
• 3/4 cup whole milk
• 2 tablespoons granulated sugar
• 1/2 teaspoon fine salt
• 1/2 teaspoon vanilla extract

Before you cook

• Heat the oven to 425 degrees Fahrenheit.
• Peel, core and slice the apples into even quarter-inch wedges.
• Whisk the eggs, flour, milk, granulated sugar, salt and vanilla together in a bowl until completely smooth, then let the batter rest for 15 minutes.

Steps

1. Melt the butter in a 10-inch cast iron skillet over medium heat.
2. Stir in the brown sugar and cinnamon and cook for one minute until bubbling.
3. Add the apple slices and toss them to coat.
4. Cook the apples, stirring now and then, for eight minutes, until they soften and the syrup thickens.
5. Spread the apples into an even layer across the bottom of the skillet.
6. Pour the batter evenly over the fruit without disturbing the arrangement.
7. Slide the skillet into the oven and bake for 20 to 22 minutes, until the pancake is puffed and deep golden at the edges.
8. Let it settle for two minutes, then cut it into wedges and serve straight from the pan.