I was looking through some old photos and came across these. My wife and I tend to take photos of food before we eat it, even when we don’t know how good it will be. I find it hard to believe I passed on this recipe for the blog, because I remember enjoying it.
I love a nice tart apple! I love a nice fluffy pancake! I am partial to Germans, as well (just don’t mention the war). I just couldn’t miss with this recipe.
German Apple Pancake
adapted from Abby Mandel, Cooking Light, August 2008
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
- ⅛ teaspoon grated whole nutmeg
- 4 eggs, room temperature
- 1 cup fat-free milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Cooking spray
- ½ cup granulated sugar, divided
- ½ teaspoon ground cinnamon
- ½ teaspoon grated whole nutmeg
- 1 cup thinly sliced Granny Smith apple
- 1 tablespoon powdered sugar
To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and ⅛ teaspoon nutmeg in a medium bowl, stirring with a whisk. Whisk together eggs, milk, butter, and vanilla in a small bowl. Whisk egg mixture into flour mixture. Let stand 30 minutes.
Preheat oven to 425℉.
To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine ¼ cup granulated sugar, cinnamon, and ½ teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining ¼ cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. (Be careful not to overcook apple-sugar, or pancake will be difficult to remove from pan after baking.) Slowly pour batter over apple mixture.
Bake at 425℉ for 15 minutes. Reduce oven temperature to 375℉ (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.