German Apple Pancake

20 Dec

2012-12-02 11.34.58

I made this pancake for breakfast a couple weeks ago so I could use up some apples I had in the fridge. I cheated a little and used regular milk instead of half-and-half, but it seemed to turn out just fine. Make sure your pancake is loosened up on the bottom as well as the sides before you flip it… mine sort of fell apart when I turned it so we ate German Apple Piles instead of Pancakes. No matter, it still looked and tasted good!

Serves 4

Prep Time: 20 Minutes

Total Time: 50 Minutes

“The apples that you choose can greatly affect the flavor of this recipe. If you prefer tart apples, use Granny Smiths; if you prefer sweet ones, use Braeburns.”

  • ½ cup all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 2/3 cup half-and-half
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 1 ¼ pounds apples (3 to 4 large apples), peeled, cored, quartered, and sliced 1/2 inch thick
  • ¼ cup packed brown sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon fresh lemon juice
  • Confectioners’ sugar for dusting

Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees. Whisk together the flour, granulated sugar, and salt in a large bowl. In another bowl, whisk together the eggs, half-and-half, and vanilla. Whisk the wet ingredients into the dry ingredients until no lumps remain.

Melt the butter in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the apples, brown sugar, and cinnamon and cook until the apples are golden brown, about 10 minutes. Off the heat, stir in the lemon juice.

Quickly pour the batter around the edge of the skillet, then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees. Bake until the pancake has risen above the edges of the skillet and is brown, about 18 minutes. Loosen the pancake edges from the hot skillet with a spatula and invert the pancake onto a large plate or serving platter. Dust with confectioners’ sugar, and cut into wedges before serving.

From: America’s Test Kitchen Family Cookbook

german apple pancake

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