May 3, 2009

German Apple Pancake

Posted by Susan at 3:02 PM

My husband loves apple pie, how could he not, its a classic! Usually when I bake we'll enjoy the goods, then bring whats left to work or to one of our parents. But when I bake an apple pie, its not going anywhere, Samer loves eating it for breakfast. So when I came across this recipe for a German Apple Pancake in the All American Test Kitchen book, I figured why not. It was a cross between an apple pie and a pancake. It was simple enough to make and I had all the ingredients on hand.

It was lighter than I'd expected, but filling at the same time, I used granny smith apples, so it wasn't overly sweet, just sweet enough for breakfast.

German Apple Pancakes
The All-American Test Kitchen Family Baking Book

1/2 cup all-purpose flour
1 tbs sugar
1/2 tsp salt
2/3 cup half and half
2 large eggs
1 tsp vanilla extract
2 tbs unsalted butter
1 1/4 lbs (3 0r 4 large) apples, peeled, cored, quartered and sliced 1/2 inch thick
1/4 cup packed light brown sugar
1/4 tsp fresh lemon juice
Confectioners sugar for dusting

** Be sure to use half and half, if you use milk or heavy cream the pancakes will have a slight egg-y taste.

1. Adjust the oven rack to upper-middle position and heat the oven to 500*F. Whsik the flour, suagr and salt together in a large bowl. In a small bowl whisk the half and half, eggs and vanilla togther. whisk the half and half mixture into the flour mixture until smooth, with no lumps.
2. Melt the butter in a 10 inch oven proof non stick skillet over medium-high heat. Add the apples, brown sugar and cinnamon ad cook, stirring often, until the apples are golden brown, about 10 minutes. Off the heat stir in the lemon juice.
3. Quickly pour the batter into the skillet, then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425*F. Bake until the pancake is brown and has risen above the edges of the skillet, about 18 minutes.
4. Loosen the pancake-edges from the hot skillet with a spatula and flip the pancake onto a large plate. Dust with confectioners sugar, cut into 4 wedges and serve immediately.

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