If you eat at my house more than a few times, chances are very good that you will eventually sit down to an Emeril recipe! He is my fav chef – pretty much his flavor profiles are flawless and his method never disappoints! Plus not everything he makes is spicy. As evidenced by this unbelievable apple pancake!

It puffs up in the oven, which looks spectacular, (but alas, quickly deflates during a photo shoot…). Filled with caramelized apples the pancake is dusted with powdered sugar and served with warm maple syrup! Let the swooning begin!

It is undeniably bed and breakfast worthy! It is the star of ur holiday brunch! I implore you – do not let my questionable photography skills keep you from trying this treat right away! Once again, thanks Emeril!

Gather Up:
4 eggs, lightly beaten
1 cup milk
1 cup flour
½ teaspoon vanilla
3 tablespoons unsalted butter
2 large apples, peeled and thinly sliced
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup brown sugar
Pinch salt
Powdered sugar, sifted
Pure maple syrup, warmed

In a large bowl, combine eggs, milk, flour and vanilla. Stir until just blended, being careful not to over mix. Set the batter aside to rest while you prepare the apples, at least 20 minutes.

Preheat oven to 450 degrees.

In a heavy ovenproof (preferably nonstick) skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg and salt. Cook, stirring frequently, until the apples are soft and lightly golden, about 6 minutes.

Add the brown sugar and cook, stirring, until the apples are caramelized and very soft, 2 – 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.

Pour the batter evenly over the apples. Transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes.

Remove from oven and slide carefully out of skillet on to a serving platter.

Sprinkle with powdered sugar and drizzle with warm syrup.

One super-large pancake from: “There’s a Chef in My World,” Emeril Lagasse