Apfelpfannkuchen (German Apple Pancakes)

1 1/4 c. flour

2 T. sugar

1 t. baking powder

pinch of salt

1 1/4 c. milk

1 egg

1 T. butter, melted

1/2 t. vanilla

3 tart apples (I used Paula Reds)

juice of 1 small lemon

2 T. sugar

1 t. cinnamon

1/4 t. nutmeg

2 T. butter

1/4 c. water

cooking spray

brown sugar for sprinkling

Sift together the flour, sugar, baking powder and salt into a bowl.  Make a well in the center of the dry ingredients.  Whisk together the milk, egg, melted butter and vanilla.  Pour into the well of the dry ingredients and whisk until smooth.  Cover and set aside to rest.

Peel and core the apples.  Cut into thin slices and place in a bowl.  Add the lemon juice, sugar, cinnamon and nutmeg.  Toss to coat.

Melt 2 T. butter over med high heat in a heavy skillet.  Add the apples and sauté for a minute or two. Add the water and cook, stirring occasionally, until water evaporates and apples are very tender. Remove to a plate to cool.

Heat a 10" omelet pan over med high heat for 3 or 4 minutes.  Remove from heat and spray liberally with cooking spray, coating the bottom and sides.  Add a scan 1/3 cup of the batter to the pan tilting and swirling so the bottom is covered.  Place the pan onto a hot pad on the counter and arrange 1/4 of the apple slices over the top of the batter.  Add another 1/3 cup batter and swirl and tip the pan to cover the apples.  Place the pan back onto the burner, reduce the heat to low and cook for 2 minutes, until the edges are dry and bubble holes begin to appear on the top of the pancake.  

Spray a thin spatula with cooking spray and run around the edges and under the bottom of the pancake.  Shake the pan, ensuring that the pancake moves freely, then slide the pancake, right side up onto a clean plate.  

Place the pan over the pancake and invert the plate and pan so that the uncooked side is not on the hot surface of the pan.  Return the pan to the burner over low heat and cook for another 2 minutes. 

Slide onto a clean plate, sprinkle with brown sugar and place in a warm oven or under a heat lamp, while repeating this process three more times.  Each time a pancake is complete, layer it on top of the previous pancake in the warming oven.

When the last pancake is complete, lay on top of the other 3, sprinkle with brown sugar, cut into quarters and serve.