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German Apple Pancake
By Sue Lyn, on October 3rd, 2005
At last the cooler weather of fall has returned and I feel called to my stove once again. For the past four months I’ve barely done any baking and precious little of the kind of slow-cooked dinners that my husband enjoys. Instead we’ve had lots of quick pasta dishes, salads of many kinds, and pan-sautéed items that don’t heat up the kitchen very much.
Now I’m eager to dive back into breads and pizzas, roasts and casseroles. To kick off the season, we had one of our favorite cool-weather breakfasts on Saturday, when I baked a German Apple Pancake for the first time since early last spring. This dish is easy and fairly impressive since it puffs up like a soufflé. Just make sure to have everyone seated at the table when it comes out of the oven. It’s especially good served with something savory on the side, like bacon or a mild sausage.
German Apple Pancake
1 apple, cored and sliced with skins left on
(Golden Delicious, Jonathan, and Fuji are good)
1 T. sugar
1 T. butter
¼ t. cinnamon
2 eggs
1 c. flour
¼ t. salt
1 c. milk
2 T. butter for pan
powdered sugar for garnish
Preheat oven to 400 degrees. In a small saucepan, melt one tablespoon of butter over moderate heat, and when the foam subsides add the sliced apples. Sprinkle with 1T. granulated sugar and the cinnamon. After about four minutes, stir and flip the apple slices. Once the sugar has caramelized and the apples begin to get soft, set the pan aside, off the heat.
In a medium bowl, beat two eggs together with the milk. Sift flour and salt together and stir into the egg mixture. Beat together just until smooth.
Meanwhile, add the remaining two tablespoons of butter to a well-seasoned cast-iron pan and place in the 400-degree oven until melted. Swish the melted butter about in the pan to evenly coat bottom and sides, then pour the cold batter into the pan. Top with the apple-sugar mixture, arranging the slices attractively on top the batter.
Place the pan in the oven and bake for 25 to 30 minutes. The batter will puff up expansively, like a popover. Once the pancake is golden brown and well-puffed, remove the pan and garnish with a good sprinkling of powdered sugar. Serve immediately.
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