German Apple Pancake

By á-2852

Ingredients

• 2 large eggs
• 3/4 cup half and half
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1 tbsp. granulated sugar
• 1/2 cup unbleached all-purpose flour
• 1 tbsp. unsalted butter
• 3 Granny Smith apples, (about 1-1/4 pounds), peeled, cored and cut into 1/4-inch slices
• 1/4 cup packed light brown sugar
• 2 tbsp. powdered sugar
• Maple syrup, warmed

Details

Servings 4

Preparation

Step 1

Adjust an oven rack to the middle position and heat oven to 500 degrees. Combine eggs, half-and-half, vanilla, salt and granulated sugar in a food processor or a blender and process until well combined, about 15 seconds. Add flour and process until thoroughly mixed and free of lumps, about 30 seconds; set batter aside.

Add butter to a 10-inch oven proof nonstick skillet and heat over medium-high heat until butter foams. Add apples and sprinle brown sugar evenly over them. Cook, stirring occasionally, until apples begin to turn light brown, about 5 minutes. Continue to cook over medium-high heat, stirring constantly, until apples are golden brown, 4 to 5 minutes.

Remove pan from heat. Quickly pour batter around edge of pan over apples; place pan in oven. Reduce heat to 425 degrees and cook until browned and puffed, 16-17 minutes. With a heatproof spatula, loosen edges of pancake. Invert pancake onto a serving platter, dust with powdered sugar, and serve accompanied by warmed maple syrup.