All night the wind rattled our windows and we could hear the last of the leaves ticking against the screens and whirling up the street. Hopefully the north wind will take them to another part of town. It was still chilly and blustery this morning. Just right for making an Apple Puff Pancake with some of the apples that have been languishing on the counter. Before I even dressed I peeled the apples and tossed them in a cast iron skillet with butter and brown sugar. Leaving the temp on low and the oven turned up, I ran upstairs to shower. When I came back they were starting to caramelize, but not fall apart. It only took about two minutes to mix the batter and pour over the apples. Another 20 minutes while I made a grocery list, put away dishes, and it was ready to pull out of the oven, crusty brown around the edges, little poofed hills and valleys across the center. It’s supposed to be two servings, but I divided it into thirds, (Denis, Anita and I) we thanked God and ate it all. Great way to start the day. Hope renewed for all mankind. Okay. For here. For the moment.
Apple Puff Pancake in Cast Iron
Heat oven to 450 degrees.
Melt 3 T. butter in cast iron skillet (I use my smaller 9 inch Dutch oven) Make sure the sides are oiled, too.
3 apples, peeled, sliced
¼ c. brown sugar
½ t. cinnamon
Stir together and cook on medium to low heat for 10-12 minutes or until the apples begin to soften and caramelize.
¾ cup milk
½ t. salt
1 T. sugar
¾ c. flour
Whisk eggs and milk. Add flour, sugar and salt and whisk just until smooth. Pour over apples and bake for 15-20 minutes or until top is puffy and edges are browned. If it doesn’t puff, it’s still yummy. Drizzle with a little maple syrup.