- 2 medium apples
- 2 teaspoons white sugar, divided
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 tbsp unsalted butter
- 2 tbsp dark brown sugar
- 1/4 cup plus 2 tbsp flour
- 1/4 teaspoon salt
- 1/8 teaspoon cloves
- 1/2 cup milk
- 1/4 teaspoon vanilla
- 2 eggs
- Powdered sugar, to serve
Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into thin slices. Then cut the slices in thirds.
In a small bowl, mix 1 teaspoon of sugar with the cinnamon and ginger and set aside.
Cut the butter into chunks and place them in a deep cast iron skillet or 8×8-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 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 teaspoon of sugar, salt, and nutmeg. 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. 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 15 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.
Serve dusted with powdered sugar
From The Kitchn