German Apple Pancake
This is an easy recipe that my husband makes occasionally on weekends. Our neighbor just brought over some homemade raspberry syrup (thanks Steve!) and we thought this would be excellent on top of this [pancake]. Now this is not your ordinary pancake, but rather a puffy and egg like pancake. We cook it in our cast iron skillet and then slice it into “pizza” slices. I have to say, it is one of our favorite pancakes for sure. We have also substituted pears for apples or used a mix of apples and pears.
Ingredients
- 1 cup milk
- 3 large eggs
- 3/4 cup flour
- 3 Tbsp sugar
- 2 Tbps butter
- 2 medium apples, such as Granny Smith, Golden Delicious, peeled, cored & cut into 1/4 inch slices
- 1/4 tsp cinnamon
- Confectioner’s sugar, for dusting (or raspberry syrup for drizzling)
Preheat oven to 375°. In a medium bowl, whisk together milk, eggs, flour and 2 Tbsp of the sugar.
In a cast iron skillet on medium-high heat, melt the butter. Add the sliced apples, cinnamon, and the remaining 1 Tbsp sugar. Reduce heat to medium and cook, stirring occasionally, for 2 to 3 minutes, or until the apples are softened slightly. Remove the skillet from the heat. Pour the batter over the apples in the pan. Place the skillet in the oven and back for 30 to 35 minutes, until pancake is lightly browned and puffy.
Remove skillet from the oven and cut the pancake into slices. Transfer to individual plates and dust with either confectioner’s sugar or drizzle with raspberry syrup. Serves 6 to 8.
Adapted from “The Best of Waffles & Pancakes” A Cookbook.
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