Skillet Apple Pancake
There is no meal I like to plan more than breakfast. On an average day, I start thinking about our morning dish right after I settle into my sheets. Therefore, Christmas breakfast is like a full-out orgasm of thought for me. As you already know, I don’t turn down an opportunity to make pancakes. However, on Christmas morning, I so don’t want to stand at a griddle flipping the things all morning. I’d rather be testing out Scarlett’s new toys with her. I’m already looking forward to having a full-on dance party once she gets the disco port that lights up to the beat of her music. So I rely on little goodies like this skillet pancake to provide the same breakfast coma without all the effort.
Using pantry staples whizzed up in a blender, you really can’t go wrong with this recipe. You can also freestyle this dish and top it with your favorite fruit. Scarlett is a big fan of Gala apples so it’s how we like to finish our caker. I think I’ll even cook up some of the blueberry maple breakfast sausage I get from Whole Foods. Obviously, we’ll have some great tunes playing while I cook everything up.
Photo by Maya Visnyei
- 2 tablespoons unsalted butter
- 1 large gala apple, peeled, cored and sliced into 1/4-inch pieces
- 1/2 cup milk
- 1/2 cup spelt flour
- 4 eggs
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- confectioner's sugar (optional)
Preheat your oven to 450 and position your rack in the middle of the oven.
Place 1 tablespoon butter in skillet over medium heat and melt.
Add the apple wedges to skillet and cook, flipping once, until they begin to soften, about 3 to 5 minutes.
Remove apple wedges from skillet and place on a plate.
Meanwhile, melt the other tablespoon of butter.
Place butter, milk, flour, eggs sugar, vanilla and salt in blender and mix until you create a smooth batter.
Pour the mix into the skillet on the oven.
Allow the batter to set for about a minute and then arrange your apple slices in a circular pattern on top of the batter.
Transfer skillet from stove top to the oven and bake for about 15 or until pancake is puffed and golden brown. Remove skillet from oven.
Dust with confectioner's sugar and serve. Be careful of the hot skillet at the table.
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