Dutch Apple Pancake

This is basically a Yorkshire pudding variant (think toad in the hole but with apples - um,  right... I'll explain toad in the hole some other time). It is a little but fussy but still reasonable enough to manage for brunch. 

It does take a bit longer than a batch of pancakes, so if everyone is starving go for those. Otherwise give this a try as it is rich and tasty. 

What you need:

2 granny smith apples sliced ~1/4" thick (any tart apple with do as long as it holds shape when cooked)

3 tbls brown sugar

1/2 tsp cinnamon

2 tbls butter

3 room temperature eggs*

1/2 cup milk at room temperature

1 tbls sugar

1/2 tsp vanilla

4 oz flour 

*If your ingredients are cold you won't get as much puff but the recipe will still work. 

What to do:

First turn your oven on to 500 degrees (yes really)

Then prep the apples. Slice them up, then toss them with the brown sugar and the cinnamon. When the over is hot put a pan in the oven to get hot. This time I used my oven safe 10" frying pan. Sometimes I use a 9" cake pan. There are those who say that the thinner the pan the better because you want the pan to transfer heat into the batter rapidly. Use what you have and don't worry about greasing because... 

When the pan (and oven) are up to temperature put the butter in the pan and then back into the oven just long enough to melt the butter completely and get it hot (but not burnt). Quickly pull the pan, put the apples in and then back into the oven with it until the apples are just softened, about 20 minutes. 

Mine looked like this when they were ready for the next step.

Notice the carmel-y butter yumminess in the pan with the apples. Mmmmm. 

While the apples are cooking make the batter. Nearly all recipes for popovers/yorkshire pudding variants call for making the batter in a blender. I do it this way too, but I have also made it by hand just be ready to really whisk the heck out of the batter. So that said... put the eggs, milk, vanilla, sugar and flour in the blender and blend until thoroughly integrated. If you are whipping by hand do the liquids first until they are well blended and then add sugar, then flour. 

Ok, now the batter is done. Don't worry about it sitting around waiting for the apples to finish, it will be just fine. Some even say you get better puff if the batter rests (Alton Brown says you don't; I am inclined to agree with him). Anyway... when the apples are done, QUICKLY open the oven, pour the batter in and shove it all back in - definitely don't stop to take pictures... This is all about max heat so the less heat you lose from the oven during this process the better. 

Yeah so speed = bad focus but you get the idea.

Now close the over door and cook until GBD**. DO NOT open the door for at least 20 minutes. If you do, the pudding will fall prematurely and not be nearly as light and airy to eat. Total cooking time will range from 20-30 minutes. Even in my oven it seems to range from time to time depending on how many/what apples I use.

Let cool slightly when you take it out, and it will shrink. Don't panic, it is suppose to fall. This isn't a souffle, you didn't break it (some of the same chemistry at work though). Slice it up, sprinkle on the powdered sugar. EAT! 

Look! I remember a plating photo this time. Now if I could just find my real camera...

** Golden brown and delicious. So yeah, Good Eats fan.