A delightful twist on the classic pancake, featuring caramelized apples and a fluffy batter baked to perfection.
Preheat your oven to 400°F (200°C) and grease a 9-inch pie pan with non-stick spray.
Ensure the oven is fully preheated before baking for even cooking.
In a small saucepan, melt the butter over medium heat and stir in the brown sugar and cinnamon until the sugar dissolves, about 4 minutes.
Stir constantly to prevent the sugar from burning.
Pour the caramel mixture into the prepared pie pan, spreading it evenly, and arrange the apple slices on top in a single layer.
Arrange the apples neatly for a beautiful presentation when inverted.
In a mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Sifting helps to aerate the flour, resulting in a lighter batter.
Add the buttermilk and egg to the dry ingredients and whisk until just combined, then stir in the melted butter.
Avoid overmixing to keep the batter tender.
Pour the batter over the apples, ensuring it covers them evenly.
Use a spatula to spread the batter gently if needed.
Bake in the preheated oven for 25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even browning.
Let the pancake cool in the pan for 10 minutes, then invert it onto a serving plate.
Run a knife around the edges before inverting to release the pancake easily.
Serve warm and enjoy your delicious Golden Apple Upside-Down Pancake.
Pair with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.
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