Apple Puffed Pancake
APPLE PUFFED PANCAKE
Adapted from Farm Chicks in the Kitchen and from Willi Galloway
1/4 cup (1/2 stick) butter
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp ground cardamon
1/2 cup flour
1/2 cup strongly brewed chai tea (trust me on this one)
1 tsp vanilla
dash of salt
Preheat the oven to 425ºF. Place the butter, brown sugar, cinnamon and cardamon in the center of a cast iron skillet and then set in the oven until the butter melts and becomes bubbly (about 3-5 minutes).
Meanwhile, core the apple and slice it paper thin using a mandolin or a very sharp knife. (I slice mine 1/16-inch thick on the mandolin - I love the paper thin slices of apple.) Combine the eggs, flour, tea, vanilla and salt in a blender and blend until smooth (about 30 seconds). I have been mixing mine by hand in a small bowl with a whisk. Just mix until it is mostly smooth.
Take the skillet from the oven and tilt it back and forth to coat the sides with butter. Layer the apple slices over the butter and put back in the oven for about two minutes. Then pour the batter over the apples and bake until the pancake pulls away from the sides of the pan and is puffed and lightly brown on top, about 18 minutes. Sprinkle with powdered sugar and cinnamon. Serve warm.
For Maple Syrup Whipped Cream:
Combine 1/4 cup whipping cream and 1-2 tbsp maple syrup (depending on how sweet you like it) in a small bowl. Beat until soft peaks form. Scoop over the pancake and enjoy!