Ingredients for Apple Cinnamon Upside Down Pancake
- 1 ½ cups all-purpose flour
- 5 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 7 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 medium apples (about 2 cups)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- maple syrup (optional)
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How to Make Apple Cinnamon Upside Down Pancake
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, ¼ cup melted unsalted butter, and 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Refrigerate the batter for at least 125 minutes.
- While the batter chills, peel, core, and thinly slice 2 medium apples (about 2 cups).
- Toss the apple slices with 1 tablespoon lemon juice to prevent browning.
- In a small bowl, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
- Toss the apple slices with the cinnamon-sugar mixture.
- Melt 3 tablespoons unsalted butter in a 10-inch oven-safe skillet over medium heat.
- Add the apple slices and cinnamon-sugar mixture to the skillet and cook, stirring occasionally, until the sugar is caramelized and syrupy (about 5-7 minutes).
- Carefully transfer the caramelized apples to the bottom of a 9-inch round cake pan.
- Pour any remaining syrup from the skillet over the apples.
- Pour the batter evenly over the apples.
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before inverting onto a serving plate. Serve warm with maple syrup (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
113g
Fat
41g
Carbs
16g
