Makes 1 Pancake (about 10" - 11"), serves 2 to 6 (depending on if it's the main dish or a side)
The authentic name of this dish is called, Apfelpfannkuchen. If you're like me, though, and butcher German pronunciations, then we'll call this a German Apple Pancake.
Unlike the name, the recipe itself is SO quick and easy to make. Everything is made in one pan and baked at 450F for about 15 to 20 minutes.
Loaded with fresh apples, this high egg ratio batter is custard-like but sturdy enough to hold all the fruit. Serve this immediately from the oven to table. It's perfect as a breakfast or served as a dessert with a scoop of vanilla ice cream and caramel sauce. This will quickly become a staple in your kitchen. Your guests will beg you for the recipe.
German Apple Pancake
Batter:
3 large eggs
4 oz (1/2 cup) whole milk
3 oz all purpose flour
1/2 oz (1 Tbsp) brown sugar
1/2 oz (1 Tbsp) melted butter
1/2 tsp vanilla extract
1/4 tsp salt
Apple Filling:
3 Tbsp butter
2 small or 1 large apple, cored and 1/4" slices
2 3/4 oz brown sugar
1 tsp lemon juice
1/4 tsp cinnamon
1/4 tsp nutmeg
Finishing:
1 Tbsp confectioners sugar
Directions:
Preheat oven to 450F degrees with rack in the lower third. Place a sheet pan lined with foil on the bottom rack to catch any spill over.
For Batter: In a medium bowl, whisk together the eggs, milk, flour, brown sugar, melted butter, vanilla, and salt, until fully combined (no streaking of eggs and flour). Batter will still be slightly lumpy - this is normal. Set aside.
In a 10" - 11" cast iron or ovenproof skillet, over medium high heat, melt the butter until sizzling. Add the apple slices and saute until the edges are slightly translucent but the apples are still crisp, about 3 to 5 minutes. Add the brown sugar, lemon, cinnamon and nutmeg to the hot apples, and continue to saute until the sugar is completely dissolved, coating the apples, and bubbling, about 2 minutes. Arrange apple slices evenly in pan. Pour the pancake batter evenly over the top of the hot sugar and apples. Turn off stove and place the pan in the preheated oven.
Bake until golden brown and pancake is completely puffed around the edges and center, about 15 to 20 minutes. Remove from oven. If you want to serve on a platter, invert the pancake onto a plate, then invert on the serving platter. The pancake can also be served right out of the pan. Dust with confectioners sugar and serve immediately. Cut into wedges and top with vanilla ice cream and caramel sauce if desired.
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