1 tbsp unsalted butter
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1 granny smith apple, peeled, cored and thinly sliced
4 tbsp cold butter
1/2 cup whole milk
1 tbsp vanilla extract
3 eggs
1/2 cup all purpose flour
1 tsp granulated sugar
1/2 tsp salt
1/2 cup brown sugar
Powdered sugar and whipped cream, for serving

Whipped cream:
1 cup heavy cream
1 tbsp confectioners sugar
1 tsp vanilla extract


Preheat oven to 400F.

Mix the cinnamon, nutmeg and apples in a heated up cast iron pan with about 1 tbsp butter in it. Saute on medium low heat until slightly softened. Should take 3-5 minutes.

Mix milk, vanilla, and eggs in a larg bowl. Add in flour, granulated sugar and salt, then whisk lightly, combining until lumps are almost gone but not completely.

Increase heat of the apple mixture to medium and cook 3 more minutes. Syrup should be formed, then add all of the pancake batter into the middle of the pan. Swirl the caramelized apple syrup through the batter, making sure to not combine completely. Cook until bubbles form on the edge of the pancake.

Finish cooking in the oven, about 12 minutes, I would check around 10 to make sure it does not overcook.

Make the whipped cream by whipping the heavy cream until peaks start to form. Beat in the vanilla and sugar until peaks form again. Adjust sugar amount according to taste. Do not overbeat until lumpy.

Serve by inverting a 12 inch plate over the pan and flip. Sprinkle with powdered sugar and whipped cream.





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