Dutch Apple Pancakes

Apple Pancakes, originally uploaded by thompswl.

I'm deep into study mode with finals fast approaching (too fast I fear) but that didn't stop me from indulging in this delightful treat! Apple pancakes have been a bit of an exam tradition since my first introduction junior year at Miami. While not exactly a heathy treat I like to think that they are a good alternative to the red bull, and M & M diet I fall prey to during finals. After all they have apples, right? No recipe ever puts enough brown sugar or cinnamon in for my liking so I just add generous amounts of both. The key to the recipe is adding the brown sugar on top of the apples as soon as they begin to get soft in the pan. I used about 1/2 cup, use more or less depending on how sweet you want your Dutch Baby.

Ingredients:
1/4 cup (1/2 stick/2 oz./56g) unsalted butter
1 Golden Delicious or Granny Smith apple, peeled, cored and cut into 1/2-inch-wide wedges
3/4 cup whole milk
3/4 cup all-purpose flour
4 large eggs
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting
Instructions:
Put oven rack in middle position of oven and preheat oven to 450 degrees F/230 degrees C.

Melt butter in a 10-inch cast iron skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.

While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth.

Pour batter over apple and transfer skillet to oven. Bake in preheated oven until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.

Makes 2-4 servings.