German Apple Pancake

By exdircomp

Maple syrup or caramel sauce for serving
Confectioner's sugar for dusting

Ingredients

• 1/2 cup (2 1/2 ounces) unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup half - half
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 3 to 4 large granny smith apples peeled, quartered, cored, and cut into 1/2 inch thick slices
• 1/4 cup packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon of juice from one lemon

Preparation

Step 1

1. Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees.

2. Whisk th flour, granulated sugar, and salt toether in a medium bowl. In a second medium bowl, whisk th eggs, half-n-half, and vanilla together until combined. Add the liquid ingredients to the dry ingredients and whisk until no lumps remain, about 20 seconds; set the batter aside.

3. Melt the butter in a 10-inch ovensafe non stick skillet over medium-high heat. Add the apples, brown sugar, and cinnamon, cook stirring frequently with a heatproof rubber spatula, until the apples are golden brown, about 10 minutes. Off the heat, stir in the lemon juice.

4. Working quickly, pour the batter around the edge of the pan and then over the apples. Place the skillet in the oven and immediaely reduce the oven temperatur to 425 degrees. Bake until the pancake edges are brown and puffy and have risen above the edges of the skillet, about 18 minutes.

5. Usin a potholder remove the skillet from the oven andloosen the pancake edges with a heatproof rubber spatula; invert the pancake onto a platter. Dust with confectioners' sugar cut into wedges, and serve with maple syrup or Caramel sauce.