Caramel-apple skillet cake

Thick baked pancake easy and full of flavour!

I love pancakes, especially ones with fruit in them. I also adore Dutch Babies, the sinfully delicious puffy breakfast treats that are traditionally baked in a cast iron frying pan. So I got to thinking…what if I made a healthier baked pancake? This is the result. It was light yet satisfying and not too sweet – the perfect brunch or teatime treat.

Ingredients

• 1/2 cup (125 mL) water
• 1 cup (250 mL) white sugar
• 2 tablespoons (30 mL) butter
• 2 large apples
• 1 cup (250 mL) all-purpose flour
• 2/3 cup (160 mL) whole-wheat flour
• 2/3 cup (160 mL) rolled oats
• 1/4 cup (60 mL) quinoa flakes (or additional rolled oats)
• 1 tablespoon (15 mL) baking powder
• 1 1/2 teaspoons (7.5 mL) cinnamon
• 1/2 teaspoon (2.5 mL) salt
• 3 eggs
• 1 1/2 cups (375 mL) milk
• 1/4 cup (60 mL) vegetable oil
• 2 tablespoons (30 mL) maple or brown sugar
• 1 teaspoon (5 mL) vanilla

Method

• Preheat oven to 350F.
• Pour the water into a 10-inch oven-proof non-stick fry pan and place over medium-high heat. Carefully pour the sugar into the middle of the pan.
• Let the water and sugar heat without stirring to allow the sugar to melt evenly.
• Once the water has evaporated, the sugar will begin to turn brown; at this point you should swirl the pan every 30 seconds to allow it to caramelize evenly.
• Once the caramel is golden brown (this takes 10 – 15 minutes), turn off the heat and whisk in the butter.
• Core the unpeeled apples and slice each one into 8 wedges. Arrange the apples, cut side down, on top of the caramel sauce in a ring shape, reserving 3 slices to place in the centre of the ring.
• In a large bowl, whisk together the flours, oats, quinoa flakes, baking powder, cinnamon and salt. In another bowl, whisk together the eggs, milk, oil, maple or brown sugar and vanilla.
• Add the wet mixture to the dry one. Stir just until a smooth batter forms.
• Pour the batter over the apples.
• Bake until firm and cooked through, 35 – 40 minutes.
• Gently loosen the sides of the cake with a rubber scraper, then place a large serving plate over top and carefully flip the cake onto the plate and remove the pan. Be careful doing this as the caramel sauce will be extremely hot.
• Add 1/4 cup of water to the pan to release the caramel that is left in there. Reheat over medium heat, whisking constantly until it becomes a smooth sauce.
• Slice cake into wedges and drizzle each piece with some of the sauce.

Serves 8.