Treat your family to mini puffed pancakes baked in individual pans.
Mini Dutch Apple Pancakes
1/4 cup milk
1/4 teaspoon vanilla
1/4 cup flour
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon butter
1 apple, peeled, cored, sliced
Serve with cream or ice cream
Preheat oven to 425 degrees.
Whisk together until smooth egg, milk, salt, vanilla and flour; set aside.
Stir together sugar, cinnamon and nutmeg. Peel, core and slice apple. Toss apple and sugar until coated. Over medium-medium low heat, melt butter in 5″ cast iron skillet.* Add apples and cook, gently turning slices until apples are tender and golden brown. Pour batter over hot apples; bake 10 minutes or until puffed and golden brown.
Serve in the mini skillet or invert on serving plate. Serve with a little cream for breakfast, or with a scoop of ice cream for dessert.
*Portions are given for a mini 5″ cast iron skillet. Ingredients may be increased by 4 and pancake baked in a 9″ cake pan. Preheat cake pan in oven; sauté apples in a skillet then transfer to heated cake pan. Add the batter and bake 15-20 minutes or until golden and puffed.