OVERSIZE WHOLE-WHEAT BROWN-BUTTER PANCAKE
Dotted with apple caramelized in brown butter & served with brown butter syrup, this is a little nice & a whole lotta naughty
Makes 1 pancake, Serves 2
For the Brown Butter Apples:
1 green apple, peeled & tiny-diced
For the Batter:
3/4c whole wheat flour
1-3/4tsp baking powder
For the Brown Butter Syrup:
1/4c maple syrup
Heat a 10" cast iron skillet over medium and add the 3tbsp of butter. Melt in the pan slowly, swirling occasionally, until the milk solids start to tan and it smells nutty. Stir in the apples and cook until caramelized and softened, about 15min, stirring occasionally. Add in the spices and stir then transfer to a dish and set aside.
Meanwhile, prepare the pancake batter. In a large bowl, combine wheat flour thru sugar. In a small bowl, whisk together egg thru vanilla. Stir the wet into the dry until just combined. In the same cast iron skillet (no need to clean), over medium heat, melt the remaining 1tbsp butter. Pour in the batter, smoothing so it covers the entire pan. Sprinkle in the apple pieces evenly.
Cook just like a regular pancake, it will just take longer. Wait until the top starts to look dry and there are bubbles before flipping, about 5min (peek under to make sure it's not getting too brown). Cook until browned on both sides.
While the pancake is cooking, add the 1/4c butter to a small saucepan set over medium and melt until browned and nutty-smelling. Remove from heat and stir in the maple syrup.
Serve the pancake with lashings of syrup.
Freeze in a a sheet or rack until solid then transfer for a sealable container for up to three weeks.