German Apple Pancake
This towering, golden pancake is one of the most dramatic breakfast dishes you can make, and it practically cooks itself. Known in Germany as an Apfelpfannkuchen and related to the Dutch baby, this oven-baked pancake puffs up spectacularly in a hot cast iron skillet, its edges climbing the sides of the pan in golden, custardy billows while caramelized apple slices nestle into the tender center.
The batter is laughably simple. Eggs, milk, flour, vanilla, and a pinch of salt go into the blender for 30 seconds. While the batter rests, you cook thinly sliced apples in butter and brown sugar until they soften and caramelize at the edges. Pour the batter over the apples, slide the skillet into a screaming hot oven, and wait. In about 20 minutes, the pancake transforms into something magnificent. It will deflate within minutes of leaving the oven, so call everyone to the table before you pull it out. A dusting of powdered sugar, a squeeze of lemon, and maybe a drizzle of maple syrup are all the adornment it needs. This is weekend breakfast at its most impressive and its most effortless.
Ingredients
- ● 4 large eggs
- ● 3/4 cup whole milk
- ● 3/4 cup all-purpose flour
- ● 1 tsp vanilla extract
- ● 1/4 tsp salt
- ● 1/2 tsp ground cinnamon
- ● 3 tbsp unsalted butter
- ● 2 medium apples
- ● 3 tbsp brown sugar
- ● 1 tsp lemon juice
- ● powdered sugar
- ● maple syrup
Instructions
- 1Preheat oven to 425 degrees F. Place a 10-inch cast iron skillet on the middle rack while the oven preheats.
- 2Combine eggs, milk, flour, vanilla, salt, and cinnamon in a blender. Blend for 30 seconds until completely smooth. Let the batter rest while you prepare the apples.
- 3Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter and swirl to coat the bottom and sides. Add apple slices and sprinkle with brown sugar. Return to the oven for 5 minutes until the apples begin to soften and the sugar starts to bubble.
- 4Remove the skillet again. Add the remaining 1 tablespoon of butter. Pour the batter directly over the hot apples.
- 5Return to the oven and bake for 18 to 20 minutes until the pancake is puffed high above the rim of the skillet and deeply golden brown. Do not open the oven door during baking.
- 6Remove from the oven and squeeze lemon juice over the top. Dust generously with powdered sugar. Serve immediately, straight from the skillet, with maple syrup on the side.
Nutrition Facts
| Calories | 310 |
|---|---|
| Protein | 10g |
| Carbohydrates | 40g |
| Fat | 13g |