- What you need
- 2 Large Apples
- 6 tbs Butter
- 2/3 cup Brown Sugar Packed
- 1/2 tbs Cinnamon
- 1/4 tsp Nutmeg
- 1-1/4 cup Flour
- 1/4 cup Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tbs Melted Butter
- 1-1/4 cup Warm Milk
- 1 tsp Yeast
- 4 tbs Warm Water
This is an amazing take on the traditional pancake. With caramelized apples in brown sugar, butter and cinnamon it makes for one sweet and irresistible dessert. The key is getting the temperatures right and selecting only the best apples. I used Envy apples which are crisp and hold up extremely well to the cooking process.
Preheat the oven to 350 and begin by peeling and slicing your apples about 1/8 to 1/4 inches thick, don’t go too thin or they may fall apart when removing it from the pan.
Add your water, sugar and yeast to a small bowl and let it sit while you perform the next steps.
In a large bowl combine flour, sugar, salt, baking powder, baking soda and sift together.
Separate two egg whites and one egg yolk, add the yolk to your flour mixture and keep the whites for later.
Once your yeast has had some time to sit combine the warm milk, yeast mixture, and melted butter to your dry ingredients. Mix until combined.
Whisk your egg whites until they form soft peeks and fold them into your batter. Do this very carefully so that you keep as much air in the batter as possible.
In a large pan melt your butter and add your apples, cinnamon and brown sugar. Dust with as much nutmeg as you like.
Once your apples and sugar have begun to caramelize drizzle the batter over top, don’t worry about going all the way to the edges. Let this cook undisturbed over medium heat for about 5 minutes and transfer to the oven for 15 minutes or until the a toothpick comes out clean. Once out of the oven place a plate over top of the pan and flip. If all goes well you should have a delicious and tasty dessert!