German Apple Pancake
3/4 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
3 extra large eggs
1 cup whole milk
1 1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter
5 large Granny Smith apples, peeled, quartered, and cut into 1/2-inch thick slices
1/4 + 2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoon freshly squeezed lemon juice
confectioners' sugar for dusting
Adjust the oven rack to the upper-middle position. Preheat the oven to 500ºF.
In a large bowl combine the flour, granulated sugar, baking powder, and salt. In a separate bowl whisk together the eggs, milk, and vanilla. Add the wet ingredients to the dry and whisk until there are no lumps.
Heat a 11.5-inch oven proof non-stick skillet over medium-high heat. Add the butter and melt. Add the apples, brown sugar and cinnamon. Using a heat proof rubber spatula, sauté the apples until they are golden brown, stirring frequently, about 10-15 minutes. Remove from the heat and add the lemon juice. Stir to combine.
Quickly pour the batter evenly around the apples. Place the skillet in the oven. Reduce the temperature to 425ºF and bake until the pancake edges are brown and puffed, about 18-20 minutes.
Using oven proof mitts to protect your hands from the hot handle, remove the skillet from the oven. Loosen the edges with the heat proof rubber spatula and invert the pancake onto a serving platter. Dust with confectioners' sugar and serve warm. Enjoy!
Source: Adapted from Cooks Illustrated
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