3 tbsp butter
1 Pazazz apple, peeled, cored and thinly sliced
2 tbsp brown sugar
¾ tsp apple pie spice
¾ cup whole milk
¾ cup flour
Pinch of salt
1 tsp pure vanilla extract
¹/3 cup pecan pieces
Pure maple syrup, for serving
Powdered sugar, for garnish if desired
In a 10-inch nonstick, oven safe skillet, melt butter and cook until the milk solids just start to brown and it smells nutty. Add apple slices and sauté for 1 minute. Add brown sugar and apple pie spice and toss to combine; set aside.
In a mixing bowl, combine eggs, milk, flour, salt and vanilla; whisk until smooth. Slowly pour batter mixture over apple slices in skillet.
Place skillet in a 425º oven and bake for 12 to 15 minutes or until golden and fully cooked.
To serve, place a large dinner plate on top of skillet and carefully flip pancake over onto plate. Top with pecan pieces, maple syrup and powdered sugar, if desired. Serve immediately. Serves 6
Recipe by Chef Andrew Kintigh – Hy-Vee, Inc.