Upside-down Candy Apple Pancake
This upside-down candy apple pancake is the perfect fall breakfast. It is essentially a German apple pancake - a custardy batter poured over fresh apples - with a super sticky-sweet candy caramel topping.
Equipment
- 8 or 10 inch oven proof skillet, such as cast iron
Ingredients
For the batter
- 3 large eggs, room temperature
- 1 cup milk, room temperature
- 1 tsp vanilla
- 2 tbsp butter, melted
- 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
For the caramel apple topping
- 2 apples, thinly sliced
- 2 tbsp butter
- 1/4 cup white sugar
- 1/2 cup light brown sugar
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/2 tsp nutmeg
Instructions
- Preheat the oven to 425.
- Make the pancake batter: In a large bowl whisk together eggs, melted butter, milk and vanilla. Add flour, sugar, baking powder and salt and mix well to combine. Try to whisk out most of the lumps, but it's ok if some remain.
- Melt 2 tbsp butter in an 8 or 10 inch ovenproof skillet (such as cast iron) over medium low heat. Swirl to cover the bottom and sides of the pan. Add the white and brown sugars, cinnamon, allspice and nutmeg. Stir. The mixture will look dry at first but will loosen as the sugars melt.
- Add the sliced apples to the pan and cook, stirring with the sugar, for two minutes.
- Spread the apples out into an even layer and add the batter mixture. Turn the heat off the pan and move the pan to the oven. Bake for 15 minutes.
- Lower the oven temperature to 350 and bake for an additional 10 minutes.
- Remove from the oven and let sit for 5 minutes. Flip the pancake by running a knife around its edges to loosen it from the pan and placing a plate or cutting board larger than the pan on top of it. Use an oven mitt and flip in one smooth motion. The pancake should release from the pan easily.
- Top with powdered sugar or maple syrup and serve.