Wednesday, March 19, 2014
Picky Palate's Apple-Spice Puff Pancake with Caramel Syrup
9 T butter, divided
1 c plus 1 T packed brown sugar
2 granny smith apples peeled, cored and chopped
1/2 t cinnamon
1 c flour
1/3 c sugar
1/4 t plus 1/8 t kosher salt
5 large eggs
1/3 c milk
1 t vanilla
1/4 c heavy cream
1/4 c sour cream
Preheat the oven to 425. Melt 1 T of the butter and 1 T of the brown sugar over medium heat. Add the apple and cinnamon and cook, stirring, for 5 minutes. Remove from the heat.
Add the flour, sugar, and 1/8 t salt into a medium bowl. Add the eggs, milk and vanilla into a separate medium bowl, whisking to combine. Stir into the dry ingredients until well combined. Add the apples, stirring to combine.
Melt 4 T of the butter in a large skillet over medium heat. Pour the pancake batter into the skillet. Bake for 18-22 minutes until puffed and golden.
While the pancake is baking, melt the remaining brown sugar and salt, and 2 T of water in a saucepan over medium heat. Cook, stirring, until bubbly and smooth, about 5 minutes. Add the remaining butter and stir until melted. Add the heavy cream and sour cream, stirring until well combined. Reduce the heat to low until ready to serve. Cut the pancake into four wedges and drizzle each wedge with the caramel syrup.