Here’s to lazy weekends! In our house, Sundays are pancake days. It’s glorious — not least because it’s the one day of the week where I get to sleep in.
My husband recently bought a cast iron skillet. It’s a big, heavy beast. I cannot for the life of me lift it. (I’m not a petite person, but this monstrosity nearly shattered my wrists.) He was inspired to make this purchase after watching one of those online cooking shows on YouTube. He told me it was for the barbecue, so I’ve insisted it live outside with the barbecue.
That however, has not stopped me from looking at recipes that he can make using the damn thing, which is how we came to be having these easy caramel apple Dutch baby pancakes. The hardest part for me was having to watch it being made (and not because my husband is a bad cook); the puffing and the rising and the smell. O. M. G! In roughly 30 minutes, we had a delicious sweet breakfast.
Now, if you don’t have a wrist-breaking, tile shattering cast iron skillet, you can still achieve the same result with a baking dish, just use one that is ceramic. The other tip I’ll offer is to blend your batter well for this recipe — you want it to be thin and frothy — so use a blender or food processor if you have it handy.
FOR THE APPLES
FOR THE PANCAKE BATTER