Ciao Chow Linda

Dutch Baby/German Pancake with spiced apples

Author: Ciao Chow Linda via America’s Test Kitchen

Ingredients

• 1 ¾ cups (8 3/4 ounces) all-purpose flour

• 3 Tablespoons sugar

• 1 tablespoon grated lemon zest

• ½ teaspoon salt

• ⅛ teaspoon ground nutmeg

• 1 ½ cups milk

• 6 large eggs

• 1 ½ teaspoons vanilla extract

• FOR THE APPLE TOPPING:

• 2 large apples

• 2 tablespoons butter, melted

• 1/4 cup brown sugar

• 1/3 cup water

• 1/4 teaspoon cinnamon

• 1/8 teaspoon salt

• 3 tablespoons unsalted butter

Instructions

1. Whisk flour, 3 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl.

2. Whisk milk, eggs, and vanilla together in second bowl.

3. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.

4. Adjust oven rack to lower-middle position.

5. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat.

6. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees.

7. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.

8. While the pancake is cooking, prepare the apples..

9. Peel them and cut into 1/2 inch slices

10. Add 2 tablespoons butter to a skillet and melt.

11. Add 1/2 cup water, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon salt.

12. Cook until the sugar is dissolved.

13. Add the apples and cover the pan, simmering for five minutes.

14. Remove the lid and cook for another five to ten minutes, allowing the most of the water to evaporate and the syrup to thicken.

15. Remove the skillet with the pancake from the oven, and carefully lift out of the skillet onto a serving dish.

16. Spoon the cooked apple slices to the center of the pancake.

17. Cut into wedges and serve.