Tuesday, July 24, 2012

German Apple Pancakes

This pancake is more like a Yorkshire pudding than a griddle cake.  Baked at high temperatures the pancake puffs up dramatically.


  • 2             apples - peeled, cored and moderately sliced
  • 1 T          fresh lemon juice                                             
  • 1 tsp       ground cinnamon, plus cinnamon for dusting                                             
  • 1/4 tsp   ground nutmeg (optional)                                              
  • 3-6 T      confectioner's sugar, plus sugar for dusting                                             
  • 5 T          butter                                              
  • 3             eggs                                              
  • 1/2 C      milk                                              
  • 1/2 C      all-purpose flour                                              
  • 1/4 tsp   salt
  • Preheat oven to 425 F (220 C) 
  • In a bowl, toss together the apple, 1 tablespoon lemon juice, cinnamon, nutmeg and 3 tablespoons of sugar (more depending on tartness of apples). 
  • In a heavy ovenproof 10-12 inch skillet, preferably cast iron, melt 2 tablespoons of butter and then add the apple mixture.  Saute the apples until tender but not misshapen, about 5 minutes.  Remove from heat.
  • In the microwave or in a small pan on the stove, melt the remaining 3 tablespoons of butter.  Reserve.
  • In a bowl, using a whisk, combine eggs and milk until well blended.
  • Combine flour and salt and slowly pour the flour mixture into the egg mixture, whisking constantly.
  • Add the reserved melted butter and mix well.
  • Arrange apple slices evenly in bottom of skillet used to fry them. 
  • Evenly pour the batter on top of the apples and bake until golden and puffy for 15 to 20 minutes.  Do not open oven until close to the end of the baking period.
  • Remove from oven when done, turn upside down onto a platter, apple side up.  Sift powdered sugar and cinnamon over top and serve.

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