Apple Skillet Pancake
Try this delicious and perfect for brunch Apple Skillet Pancake recipe courtesy Chef Mike Sheerin of Taureaux Tavern.
- 1 cup cake flour
- 2 tablespoons granulated sugar
- pinch salt
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 2 eggs, whole and beaten until light
- 2 tablespoons melted butter
- 2 cups buttermilk
- 2 Granny Smith apples
- 1 1⁄2 cups heavy cream
- 1⁄4 cup granulated sugar
- 1⁄4 teaspoon vanilla extract
- powdered sugar
- **To prepare the Pancake Batter:** Sift the cake flour, 2 Tbsp granulated sugar, baking soda and baking powder. Then combine the eggs, melted butter and buttermilk into the dry ingredients using a well method. Reserve for cooking.
- **To prepare the Apples:** Cute the apples into eight even pieces. Remove the seeds and place into water until ready to cook.
- **To prepare the Whipped Cream:** Combine the heavy cream, 1/4 cup granulated sugar and vanilla extract and whip on medium speed until stiff peaks are formed. Be careful not to over whip the cream. Reserve for finishing.
- **Cooking:** 1. In a 10" nonstick pan, add 2 Tbsp of sugar to preheated pan and lightly caramelize (turns golden brown). 2. Remove apples from water, dry and add to pan. Arrange in a circular pattern. 3. Add 1 cup of pancake batter and place into a preheated oven at 350° F for 18 minutes. 4. Check the pancake every five to seven minutes to ensure it isn't burning. 5. Remove after 18 minutes and allow to sit for one minute in pan. Then place a plate inverted over the pancake (a plate large enough to fit over the pan). 6. Flip over the pan and the pancake should fall onto the plate (if it doesn't come loose, then let it sit upside down with the plate underneath it and it will fall eventually). 7. Dust with powdered sugar and place a large dollop of whipped cream on top.