Apple Spice Puff Pancake with Caramel Syrup

How to make Apple Spice Puff Pancake with Caramel Syrup Recipe -  This apple puff pancake has relaxing Saturday mornings in pajamas written all over it. I look forward to mornings like this when the boys hop up to the counter, help stir the batter, and watch the oven patiently as the pancake magically rises.

Ingredients:
9 tablespoons unsalted butter, divided
1 cup plus 1 tablespoon packed light brown sugar
1 cup peeled and chopped Granny Smith apple
1⁄2 teaspoon ground cinnamon
1 cup all-purpose flour
1⁄3 cup granulated sugar
1⁄4 teaspoon plus 1⁄8 teaspoon kosher salt
5 large eggs
1⁄3 cup milk
1 teaspoon vanilla extract
1⁄4 cup heavy cream
1⁄4 cup sour cream

Method:
1. Preheat the oven to 425°F.

2. Melt 1 tablespoon of the butter and 1 tablespoon of the brown sugar in a 10-inch skillet over medium heat. Add the apple and cinnamon and cook, stirring, for 5 minutes. Remove from the heat.

3. Add the flour, sugar, and 1⁄8 teaspoon of the salt into a medium bowl, stirring to combine. Add the eggs, milk, and vanilla into a separate medium bowl, whisking to combine. Stir into the dry ingredients until well combined. Add the apples, stirring to combine.

4. Melt 4 tablespoons of the remaining butter in a 12-inch skillet over medium heat. Pour the pancake batter into the skillet. Bake for 18 to 22 minutes, until puffed and golden.

5. While the pancake is baking, melt the remaining 1 cup brown sugar, the remaining 1⁄4 teaspoon salt, and 2 tablespoons of water in a small saucepan over medium heat. Cook, stirring, until bubbly and smooth, about 5 minutes. Add the remaining 4 tablespoons butter and stir until melted. Add the heavy cream and sour cream, stirring until well combined. Reduce the heat to low until ready to serve. Cut the puffed pancake into 4 wedges and drizzle each wedge with caramel syrup.