Oven-baked Dutch-apple pancake
2 medium, Pink Lady variety, peeled, thinly sliced
Dark brown sugar
¼ cup(s), divided
1 tsp, divided
Powdered sugar (confectioner's)
1 Tbsp, for dusting
1 medium, cut into six wedges, for serving
- Preheat oven to 400°F.
- Place butter in an 8-in square or 9-in round cast-iron skillet (or you can use a 9-inch pie dish); heat in oven until butter melts.
- Remove skillet from oven; add apples and toss to coat. Sprinkle with 2 Tbsp brown sugar, 1/2 tsp cinnamon, ginger and nutmeg. Return to oven and bake until apples are softened and bubbling, 10 minutes.
- While apples cook, in a large bowl, whisk together eggs, milk and vanilla extract. Whisk in flour, remaining 2 Tbsp brown sugar, salt and remaining 1/2 tsp cinnamon.
- Pour batter over apples. Return to oven and bake until lightly browned and set in middle, 25-30 minutes. Sift powdered sugar over top and serve warm, cut into six pieces, with lemon wedges.
- Serving size: 1 slice.