German Apple Pancake
German Apple Pancake features caramelized apple slices with a hint of cinnamon topped with with a light, fluffy pancake-like top.
Servings: 4
Ingredients
- ½ cup all purpose or whole wheat flour see notes
- 1 Tbsp sugar
- ½ tsp salt
- ⅔ cup half and half
- 2 large eggs
- 1 tsp vanilla extract
- 2 Tbsp unsalted butter
- 3-4 large apples or pears or a mixture of the two, peeled, cored and sliced 1/2" thick, 1 1/4lbs
- ¼ cup packed brown sugar
- ¼ tsp cinnamon
- 1 tsp lemon juice
- Confectioner's sugar
Instructions
- Adjust oven rack to upper middle position. Heat oven to 500°F.
- Whisk flour, sugar and salt together in large bowl. In a small bowl or measuring cup, whisk cream, eggs and vanilla together. Whisk cream mixture into flour mixture until smooth. Set aside.
- Melt butter in a 10" ovenproof skillet (cast iron works well) over medium high heat. Add apples, brown sugar and cinnamon. Cook, stirring often until apples are golden brown, 10 minutes. Remove from heat and stir in lemon juice.
- Working quickly, pour the batter around the edges of the skillet, then over the center of the apples. Place skillet in the oven and immediately reduce heat to 425°F. Bake until pancake is browned and puffy, 15-20 minutes.
- Run a knife around the edge of the skillet to loosen the pancake, then place a large plate or platter over the skillet. Carefully invert the plate and skillet to remove the pancake. Top with a dusting of Confectioner's sugar, cut into four slices and serve.
Notes
Whole wheat flour can be used but the pancake will not rise as much as with all purpose flour.
