3 large eggs, room temperature
3⁄4 cup whole milk, room temperature
3⁄4 cup all-purpose flour
1 teaspoon vanilla extract
1⁄4 teaspoon kosher salt
1 teaspoon ground cinnamon, divided
4 tablespoons unsalted butter, divided
2 small apples (we use Sugar Bee or Pink Lady variety), peeled, sliced 1⁄2 “thick
1 tablespoon brown sugar

You will need a 10-inch skillet for this recipe. Preferably cast iron.



Prepare oven according to Mugnaini’s Low + Medium Roasting Environment450 – 550˚F / 550 – 625˚F

Whisk eggs, milk, flour, vanilla, salt and 1/2 teaspoon cinnamon in a medium bowl until smooth, set aside.

Heat your skillet in your oven, then pull it out and melt 2 tablespoons of butter in a 10-inch skillet. Add apple and sprinkle with the brown sugar and remaining 1/2 teaspoon cinnamon. Cook, tossing often and making sure the butter and sugar don’t burn, until the slices are coated and about half way softened, about 5 minutes. Pull the skillet out of the oven and transfer the apples to a plate.

Wipe the skillet out with a paper towel, then set it back into the oven to heat again. Once it is very hot (around 5 minutes) carefully add the remaining 2 tablespoons of butter, then pile the apples directly in the center of the pan. Pour the batter over the apples. Bake until the pancake is puffed and golden brown around the edges and the center is set but still custardy, rotate halfway through. Cook time is about 10-13 minutes.

Once out of the oven, top with powdered sugar and warm maple syrup.