German Apple Pancake
Inspired by, Grandpa & Cast Iron Cooking
Serves: 8
Prep time: 30 mins.
Cook time: 20 mins.
Skill level: easy
Cooking method: 10 inch cast-iron skillet, Oven 500 degrees
ingredients:
¾ cup all-purpose flour (about 3⅓ ounces)
5 tablespoons granulated sugar, divided
¼ teaspoon salt
¾ cup milk
¼ cup yogurt
3 large eggs
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
4 tablespoons unsalted butter
1 pound 12 ounces (4 to 5 medium) tart cooking apples, such as Granny Smith, peeled, cored, and sliced into ¼-inch wedges
Powdered sugar, for serving
instructions:
1. Adjust oven rack to upper-middle position and preheat oven to 500°F. In a medium bowl, whisk flour, 1 tablespoon sugar, and the salt to combine. Whisk in milk, yogurt, eggs, and vanilla until just combined.
2. In a small bowl, stir remaining 4 tablespoons sugar with the cinnamon until combined. Heat butter in a 10-inch cast-iron skillet over medium heat until melted. Increase heat to medium-high and add apples and cinnamon-sugar to pan. Cook, stirring frequently, until apples soften and start to caramelize, about 8 minutes.
3. Off heat, pour batter over apples and immediately transfer pan to oven. Reduce heat to 425°F and bake until pancake is puffed, just set in center, and golden around edges, about 15 minutes.
4. Cool pan on a wire rack for 5 minutes. Place a large serving plate over the skillet and carefully invert pancake onto plate. Dust with powdered sugar and serve.
grandpa’s thoughts:
Simple goodness! German pancakes, also sometimes referred to as Dutch babies, are made of a nonleavened crepe-like batter. Fruit (usually apples, but any fruit would work) is first cooked in a skillet and then covered with batter. Then it’s baked at a high temperature to cook quickly. What you end up with is a smooth and custardy clafoutis-like pancake filled with soft caramelized fruit.