German Apple Pancake
(from Bethany’s recipe box)
SERVES 4
A 10-inch ovenproof skillet is necessary for this recipe; we highly recommend using a nonstick skillet for the sake of easy cleanup, but a regular skillet will work as well. You can also use a cast-iron pan; if you do, set the oven temperature to 425 degrees in step 1, and when cooking the apples in step 3, cook them only until just barely golden, about 6 minutes. Cast iron retains heat better than stainless steel, making the higher oven temperature unnecessary. If you prefer tart apples, use Granny Smiths; if you prefer sweet ones, use Braeburns. For serving, dust the apple pancake with confectioners’ sugar and pass warm maple syrup or caramel sauce (recipe linked) separately, if desired.
http://www.americastestkitchenfeed.com/bake-it-better/2012/10/secrets-to-german-apple-pancakes/
Source: Cook's Illustrated Published January 1, 2003
Categories: Eggs and Breakfast
Ingredients
- 1/2 cup unbleached all-purpose flour (2 1/2 ounces)
- 1 tablespoon granulated sugar
- 1/2 teaspoon table salt
- 2 large eggs
- 2/3 cup half-and-half
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 1/4 pounds Granny Smith apples or Braeburn apples (3 to 4 large apples), peeled, quartered, cored, and cut into 1/2-inch-thick slices
- 1/4 cup light brown sugar or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- Confectioners' sugar for dusting
Directions
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Adjust oven rack to upper-middle position; heat oven to 500 degrees.
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Whisk to combine flour, granulated sugar, and salt in medium bowl. In second medium bowl, whisk eggs, half-and-half, and vanilla until combined. Add liquid ingredients to dry and whisk until no lumps remain, about 20 seconds; set batter aside.
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Heat butter in 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add apples, brown sugar, and cinnamon; cook, stirring frequently with heatproof rubber spatula, until apples are golden brown, about 10 minutes. Off heat, stir in lemon juice.
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Working quickly, pour batter around and over apples (see illustration 1 from "Step by Step: Preparing the Pancake). Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes.
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Using oven mitts to protect hands, remove hot skillet from oven and loosen pancake edges with heatproof rubber spatula; invert pancake onto serving platter (see illustrations 2 and 3 from “Step by Step: Preparing the Pancake”). Dust with confectioners’ sugar, cut into wedges, and serve.
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PREPARING THE PANCAKE – 1. Pour batter around edge of pan, then over apples. 2. Loosen edges of pancake with heatproof rubber spatula. 3. Invert pancake onto large plate or serving platter.