Johnny Jalapenos Cast Iron Apple Pancake Food

JOHNNY JALAPENO'S CAST-IRON APPLE PANCAKE

Steps:

• Preheat oven to 425°F Place oven rack on the middle rack of your oven. In a small bowl, combine sugar and cinnamon. Set aside.
• In a large bowl, combine flour, milk, eggs, salt, and vanilla extract. Beat until batter is smooth and set aside.
• In a 8" or larger cast-iron frying pan over medium heat, melt butter, tilting pan to cover sides. Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5-7 minutes to slightly cook the apple slices. Add raisins if using and remove from heat.
• Pour the batter over apples into baking pan. Place pan in oven and bake 20 minutes or until puffed above sides of the pan and lightly browned (it may puff irregularly, but this is normal). Remove from oven.
• Remove pancake from the baking pan by flipping upside down onto a serving platter so that the apples are on top. To serve, cut into serving-size wedges and transfer to individual serving plates. Note: Once out of the oven, the pancake will begin to deflate, but that is okay.

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

APPLE PANCAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.
• Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.
• Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.

PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
• Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

JOHNNY JALAPENO'S CAST-IRON BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F. Place one of the pie crusts in bottom of 10" cast-iron skillet, spreading it gently to cover the bottom and up the sides of the pan.
• In a large bowl or pan, blend sugar, flour, lemon peel, mace, and salt together in a bowl. Add blueberries and blend well to incorporate, mashing some of the blueberries. Add the blueberry mixture into the bottom crust, spreading evenly. Dot with butter.
• Place top crust over top of blueberries. Carefully lift away a portion of the bottom crust away from the pan and tuck top crust between pan and bottom crust. Repeat until you've gone all way around the pan to seal the crust. Cut 3-6 small slits to vent (We cut as many slices as we want from the pie, sort of like pre-slicing it that way). Bake approximately 30 minutes.
• Remove pie from oven and sprinkle the top with sugar and if neccesary, line the outside edge of the pie crust with aluminum foil to avoid burning the crust.
• Place back into oven and bake for an additional 15 minutes or until berry juice is bubbling from the slits and crust is golden brown. Remove from oven and let pie cool completely before serving.