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Apple Skillet Pancake

Fall is in the air and that means apples are everywhere. We are huge fans of our local apple suppliers and this week's slew is from Quarry Hill Orchard in Berlin Heights, Ohio.  We have a few apple recipes on the blog; apple pie oatmeal (one of my favorites), pancakes, some salads and now we are bringing this Dutch Baby Skillet Pancake to the team. This breakfast or dessert tastes like the perfect Ohio fall day. 

The batter comes together in a blender, or you can whisk by hand. Either way is fail proof. The batter is eggy, thin, kind of a cross between a crepe and a pancake. You pour the batter into a skillet of melted butter or ghee, pop it in the oven to puff up. While the cake cooks, you sauté a skillet of apples in some fall flavors- maple syrup, pumpkin pie spice, and top the cooked pancake with the skillet apples. Let's dig in! Apple Skillet Pancake Serves 4 Ingredients Pancake Batter 1/2 cup milk 3 large eggs 1/2 cup all purpose flour 1 T vanilla extract 1 tsp sugar 3 T butter 1 tsp pumpkin pie spice

Apple Pie Topping 2 Perfectly Imperfect apples, sliced thinly 1 T butter 2 T maple syrup

1 T vanilla extract 1 T pumpkin pie spice

Directions 1. Preheat oven to 425. In a blender, add flour, eggs, milk, vanilla, sugar and pumpkin pie spice. Pulse for 30-60 seconds until batter is well combined. Melt butter in an oven safe skillet over medium heat and pour batter in. Bake for 18 minutes. 2. While pancake bakes, sauté apples in butter with maple syrup, spice and vanilla until softened and warm through. 3. Turn oven to 300 degrees and let pancake set for 5 more minutes. Pull from oven and top with apple mixture. Serve while hot. Enjoy! 

We hope you love this fall recipe as much as we do, and we hope you make it in your kitchen. We love to see your creations each week, so be sure to tag us on instagram, @perfectlyimperfectproduce, so we can keep up with your foodie pictures. Thanks for another great week!


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