German Apple Pancake

German Apple Pancake
German Apple Pancake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    eggs

  • 2

    tsp. vanilla extract

  • 1/2

    cup plus 1 Tbs. granulated sugar

  • 1/3

    cup all-purpose flour

  • 1

    tsp. baking powder

  • 1/8

    tsp. fine sea salt

  • 1 1/2

    Tbs. unsalted butter

  • 2

    large, tart apples, peeled, cored and cut

  • into wedges 1/2 inch thick

  • 1

    tsp. ground cinnamon

  • 1

    Tbs. confectioners' sugar (optional)

  • 3/4

    cup fresh raspberries

  • 1/4

    cup crème fraîche

Directions

In a blender, combine the eggs, vanilla and the 1⁄2 cup granulated sugar and blend until combined, about 5 seconds. Add the flour, baking powder and salt and blend until smooth, about 10 seconds more. Preheat an oven to 375°F. In a 10-inch ovenproof, nonstick fry pan over medium heat, melt the butter. When the foaming has subsided, add the apples and sauté, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle the apples with the cinnamon and the remaining 1 Tbs. granulated sugar. Stir together and sauté until the apples are glazed and the edges are slightly translucent, about 2 minutes more Spread the apples evenly in the fry pan and pour the batter slowly over the top so the apples stay in place. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes. Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes more. Remove from the oven and invert a flat serving plate over the fry pan. Holding the pan and plate together, invert them together and lift off the pan. Cut the pancake into 3 or 4 wedges and transfer to individual plates. Sprinkle each portion with confectioners' sugar and scatter with a few raspberries. Top with a dollop of crème fraîche and serve immediately. Serves 3 or 4.

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