Amy Kalyn Sims

For the puffiest pancake, use a cast-iron skillet. If you don't have one, choose a heavy 12-inch skillet with a bottom that is at least 10 inches in diameter and has an oven-safe handle.

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Cal/Serv: 210 Yields: 8 Prep Time: 0 hours 5 mins Cook Time: 0 hours 30 mins Total Time: 0 hours 35 mins

Ingredients 2 tbsp. butter or margarine 2 tbsp. water 1/2 c. sugar 2 tbsp. sugar 1 1/2 lb. Granny Smith apples 3 large eggs 3/4 c. milk 3/4 c. all-purpose flour 1 tsp. pumpkin pie spice or 1⁄2 tsp. ground cinnamon 1/4 tsp. salt This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Preheat oven to 450 degrees F. In 12-inch cast-iron skillet, heat butter, water, and 1/2 cup sugar over medium-high heat to boiling. Add apple wedges; cook 12 to 15 minutes or until apples are golden and sugar mixture begins to caramelize, stirring occasionally. Meanwhile, in blender or food processor with knife blade attached, place eggs, milk, flour, pumpkin pie spice, salt, and remaining 2 tablespoons sugar, adding liquid ingredients to blender first. Blend until batter is smooth. When apple mixture in skillet is deep golden, pour batter over apples. Place skillet in oven; bake 15 to 17 minutes or until puffed and lightly browned. Serve immediately.

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