Nothing’s better than the aroma of apples sauteing in butter, cinnamon and nutmeg on a Sunday morning. That’s what you will experience when you make this delightful baked apple pancake. I added this recipe to my collection over 10 years ago and have served it to many guests through the years. The light and tender texture is a cross between a souffle and a pancake.
German Apple Pancake
Course: UncategorizedServings
4
servingsIngredients
4 eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon sugar
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/2 teaspoon ground nutmeg
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- TOPPING
1/4 cup unsalted butter
1/2 cup white sugar, divided in 2
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2- large tart apples – peeled, cored and sliced
Directions
- In a large bowl, blend the eggs, flour, baking powder, sugar and salt together.
- Gradually mix in the milk, stirring constantly.
- Add the vanilla, melted butter and 1/2 teaspoon nutmeg.
- *Let batter stand for 30 minutes or overnight.
- Preheat oven to 425 degrees
- Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan.
- In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg.
- Sprinkle the sugar mixture over the butter in the skillet.
- Line the skillet with the apple slices.
- Sprinkle remaining sugar over the apples.
- 10. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
- 11. Bake in preheated oven for 15 minutes.
- 12. Reduce heat to 375 degrees and bake for 10 minutes more.
- 13. Remove from oven, slide pancake onto serving platter and cut into wedges.
Notes
- I often prepare the batter the night before and store it, covered, in the refrigerator. However, when I decide to make this at the last minute, I do not let the batter “rest” and it turns out just fine.
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