Roasted Apple Pancake Skillet

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 3 medium crisp apples
• 4 large eggs
• 3/4 cup whole milk
• 2/3 cup all-purpose flour
• 3 tbsp unsalted butter
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp granulated sugar
• 1/4 tsp fine salt
• 1 tsp fresh lemon juice
• for dusting powdered sugar
• for garnish fresh thyme sprigs

Instructions

1. 1Preheat the oven to 425°F and place a 10-inch cast-iron skillet on the middle rack to heat while you prep.
2. 2Core the apples and slice them into thin half-moons about 1/4-inch thick. Toss the slices with lemon juice, cinnamon, nutmeg, and the granulated sugar so they are lightly coated.
3. 3In a blender or mixing bowl, combine the eggs, milk, flour, vanilla, and salt. Blend or whisk until the batter is completely smooth and the consistency of heavy cream; let it rest 5 minutes.
4. 4Carefully remove the hot skillet from the oven using an oven mitt. Add the butter and swirl until it melts and foams, coating the bottom and sides.
5. 5Arrange the seasoned apple slices in a single overlapping layer across the bottom of the skillet. Return the skillet to the oven for 5 minutes so the apples begin to soften and caramelize at the edges.
6. 6Pull the skillet out again and immediately pour the rested batter evenly over the apples. Do not stir; the batter will settle the fruit.
7. 7Bake 18 to 22 minutes until the pancake is dramatically puffed, deep golden at the edges, and set in the center when gently shaken.
8. 8Remove from the oven; the puff will settle slightly, which is normal. Dust lightly with powdered sugar and tuck a few fresh thyme sprigs on top.
9. 9Slice into wedges at the table and serve straight from the skillet while still warm. A spoonful of plain yogurt on the side balances the roasted apple sweetness.