Weekend Apple Pancake! Thanks to Dani for sending this cosy, wintery breakfast recipe.
INGREDIENTS// 2 large or 3 medium baking apples / 4 tablespoons white sugar, divided / 1 teaspoon ground cinnamon / 1/2 teaspoon ground ginger / 1/3 cup unsalted butter / 1/4 cup dark brown sugar / 3/4 cup flour / 1/2 teaspoon salt / 1/4 teaspoon nutmeg / 1 cup milk / 1/2 teaspoon vanilla / 5 eggs*
*I halved the recipe for 2 people and used 3 eggs, worked perfectly.
INSTRUCTIONS// Heat the oven to 200°C/400°F. Peel, core, and cut the apples into small pieces—will be about 3 cups of chopped apples. In a small bowl, mix 3 tablespoons 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 1/4 cup 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 tablespoon 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 20 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. Sprinkle with a bit of powdered sugar for presentation and enjoy with your favourite hot bevvy this time of year! Adapted from The Kitchn.