German Apple Pancakes
Recipe By: Annie Mahle
Excerpted from At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin
This is one big pancake. My kids love to have this anytime of the day or night. In the winter we even have it for dinner, with cheddar cheese and a green salad with raisins, nuts and pears.
1/2 cup unbleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs
2/3 cup half and half
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 1/4 pounds Granny Smith or Braeburn apples, peeled, quartered, cored
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
Confectioner's sugar for dusting
Preheat oven to 500°. Adjust your oven rack to a middle/upper position.
Whisk the flour, white sugar, and salt together in medium bowl.
In a separate bowl whisk the eggs, half and half, and vanilla until combined.
Whisk the wet and dry ingredients together until no lumps remain (about 20 seconds). Set the batter aside.
Heat the butter in a 10-inch ovenproof, non-stick skillet over medium-high heat until sizzling.
Add the apples, brown sugar and cinnamon and cook, stirring frequently with a heatproof rubber spatula, until the apples are golden brown (about 10 minutes).
Remove from heat and stir in the lemon juice.
Working quickly, pour the batter into the skillet around and over the apples. Place the skillet in the oven and immediately reduce heat to 425°. Bake until the pancake edges are brown and puffy, and have risen above edges of skillet (about 18 minutes).
Using oven mitts remove the skillet from the oven. Loosen the edges of the pancake with a heatproof rubber spatula. REMEMBER THE SKILLET HANDLE IS BURNING HOT. Don’t touch it without the oven mitts.
Transfer the pancake onto a serving platter, dust with confectioner's sugar, cut into wedges, and serve.
Makes 4-6 servings
© 2009 Anne Mahle
