Carmelized Apple Pancake

I returned the coffee grinder/grain mill that I *somehow* manage to kill within the first three weeks of owning it. That meant I still had that gift certificate to Bed, Bath, and Beyond. I found a cast iron skillet for 40% off, and I had a 20% off coupon, so the amounts matched perfectly! My first meal in the new skillet was breakfast...pancakes, to be exact. I was honestly surprised they turned out so well for my first shot. If you don't have a cast iron skillet, you can use any oven safe pan. I would recommend a 10 inch skillet, because I have a 12 inch, and I didn't make quite enough pancake to fill to the sides.

Caramelized baked apple pancake (adapted from Burp! recipes)

3 T unsalted butter
1/4 tsp sea salt
2 T sugar
1 tsp ground cinnamon
1 tsp freshly ground nutmeg
3 apples, peeled and sliced
1/4 cup dried cranberries (optional)

3 large eggs
1 T granulated sugar
1 tsp vanilla
1/2 cup plain yogurt, creme fraiche, or sour cream
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp sea salt

Preheat oven to 400º

In a 10" cast iron skillet, melt the butter over medium heat. Add apples, and sprinkle them with the salt, sugar, nutmeg and cinnamon. Saute the apples in the butter until soft - 5 or so minutes. You can add cranberries now. Spread out fruit evenly at the bottom of the pan.

In a separate bowl, whisk eggs, sugar, vanilla, and yogurt/cream until combined. Whisk in flour, baking powder, and salt just until blended. Pour batter over the apples.

Bake for 20 minutes, or until the pancake is puffed and golden. Remove from oven and allow to stand for 10 minutes before flipping the pancake onto your plate. Be careful, because the skillet will likely be hot!

This is amazing served with a dollop of creme fraiche and butter!