Soft apples with a hint of tartness balance a bittersweet caramelized crust, spurred on by rich dulce de leche.
- 2 eggs, room temperature
- 2 cups whole milk, room temperature (16 oz.)
- 2 cups AP flour (11 oz.)
- 1 tsp. Kosher salt
- 4 tsp. baking powder (1/2 oz.)
- 2 tbsp. granulated sugar (1 oz.)
- 3 tbsp. melted butter (1 1/8 oz.)
- 2 tbsp. butter
- 1⁄2 cup light brown sugar
- 1⁄2 tsp. Kosher salt
- 3 granny smith apples, cut cross-wise into 1-inch thick slices
- 4 tbsp. dulce de leche
Preheat an oven to 375°F and heat two 10-inch cast iron skillets over medium-high heat. Combine the brown sugar and salt in a small bowl. Melt 1 tablespoon of butter in each skillet. When the foam begins to subside and the butter is hot, add 3 center-cut slices of apple to each skillet. Sauté the apple slices for 3 1⁄2 minutes on one side until they are evenly browned. Flip the slices over, and add half of the brown sugar mixture to each skillet. Continue cooking, without moving the apple slices, until the brown sugar has melted, begun to caramelize, coated the bottom of the pan.
Arrange the apple slices so that they are evenly spaced around the center of the skillet. Add 1 ½ cup of pancake batter to each pan and immediately transfer both skillets to the preheated oven. Bake for 10-13 minutes, until a knife inserted in the center of the cakes comes out clean. Immediately invert each pancake–carefully! They are very hot–onto serving platters. Serve with dulce de leche.