Nickel Allergy Friendly Dutch Apple Oven Pancake

Total time45 min

Prep time15 min

Cook time25 min

Nickel Allergy Friendly Dutch Apple Oven Pancake

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Ingredients

4 servings

For the batter

3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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1 tbsp granulated sugar
¼ tsp fine salt
½ tsp pure vanilla extract

For the apple filling

2 tbsp unsalted butter
2 medium apples (about 12 oz total), peeled, cored, and sliced ¼-inch thick
2 tbsp light brown sugar
½ tsp ground ceylon cinnamon

For the skillet

1 tbsp unsalted butter

For serving

1 tbsp powdered sugar, for dusting (optional)
2 tbsp pure maple syrup, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Position a rack in the center of the oven and preheat to 425°F (220°C). Place a 12-inch oven-safe skillet on the rack while the oven heats.
2
Whisk the eggs, milk, flour, granulated sugar, salt, and vanilla extract together in a mixing bowl until the batter is smooth and no dry streaks remain. Set aside to rest for 5 minutes while you prepare the apples.

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