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Apple Puff Pancake

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Caramel Sauce:

1 cup apple cider

½ cup packed brown sugar

¼ cup heavy cream

2 Tbsp unsalted butter

1 tsp vanilla

pinch of salt

 

Pancake:

¾ cup white flour

¾ cup whole milk

5 eggs

4 Tbsp sugar, divided

1 tsp vanilla

½ tsp salt

½ tsp nutmeg

 

Topping:

2 tsp cinnamon

5 Tbsp unsalted butter, cubed

3 tart flavored apples, peeled, cored and thinly sliced

powdered sugar

chopped toasted pecans

 

Preheat oven to 425 degrees. Make the sauce: Heat apple cider in a saucepan over medium high heat until reduced to ¼ cup (about 15 minutes). Add brown sugar, cream & 2 Tbsp butter and cook stirring until mixture reaches a boil and sugar dissolves (about 2-3 minutes). Remove the pan from the heat, stir in vanilla and a pinch of salt. Set aside. To make the pancake: Whisk together flour, milk, eggs, 2 Tbsp sugar, vanilla, ½ tsp salt & nutmeg (its OK if the batter still has lumps.) Combine remaining 2 Tbsp sugar and cinnamon. Melt 5 Tbsp butter in a 10-][nch cast iron skillet over medium heat. Add apples and cook until they begin to soften (2-3 minutes). Sprinkle apples with cinnamon mixture, stirring to coat well. Pour batter over apples making sure they are in a single layer. Bake 18-20 minutes or until pancake is puffed, golden brown around the edges and is set but still custardy in the center. Sprinkle with powdered sugar & toasted pecans and serve immediately with caramel sauce.

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