A delightful twist on the classic apple pancake, featuring caramelized apples and a fluffy pancake base.
Preheat your oven to 425°F and place the rack in the middle position.
Ensure the oven is fully preheated to achieve the best puff for your pancake.
In a mixing bowl, whisk together the flour, milk, eggs, salt, and vanilla extract until smooth. Set aside.
Let the batter rest for a few minutes to allow the flour to hydrate fully.
Heat the butter in a cast-iron skillet over medium heat. Add the sliced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are softened and caramelized, about 5-7 minutes. Stir in the raisins.
Use a spatula to ensure the apples are evenly coated with the sugar and cinnamon mixture.
Pour the batter over the caramelized apples in the skillet. Transfer the skillet to the oven and bake for 20 minutes, or until the pancake is puffed and golden brown.
Avoid opening the oven door during baking to maintain consistent heat.
Remove the skillet from the oven and let it cool slightly. Carefully invert the pancake onto a serving plate so the apples are on top.
Use oven mitts and a sturdy plate to safely invert the pancake.
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