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Baked German Pancake




Source of Recipe


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List of Ingredients






5 tablespoons unsalted butter (divided use)
1/3 cup sugar
1 ½ teaspoons cinnamon
1 ¾ cups thinly sliced apples (use plums in summer)
2/3 cup cake flour
¾ cup milk
2 tablespoons powdered nonfat dry milk
3 large eggs
1 teaspoon vanilla
Pinch salt
1 tablespoon powdered sugar plus additional for serving

Directions:

Preheat oven to 450 F. Set aside heavy, 12-inch ovenproof skillet, preferably cast iron.

Heat 2 tablespoons butter in small nonstick skillet over medium-high heat. Combine sugar and cinnamon in small dish.

When butter is hot, add apples and half of cinnamon mixture. Cook, stirring often, until apples are still intact yet syrupy, about 4 minutes. Do not overcook.

Put flour, milk, dry milk, eggs, vanilla and salt in bowl. Use whisk to mix until smooth.

Heat remaining butter in reserved skillet over medium-high heat. When melted, be sure to brush butter up sides of skillet so pancake releases easily when cooked.

When skillet is very hot, carefully pour in half of batter. When edges bubble, scatter cooked apples and syrup over batter. Slowly pour in remaining batter over apples. Cook 30 seconds more; pancake should cook total of 1 minute stovetop to set pancake.

Transfer skillet to oven; bake until puffy and lightly browned, about 15 minutes. Sieve powdered sugar over top.

Preheat broiler and set rack 8 to 10 inches from heat source. Broil until sugar is browned and caramelized, about 2 minutes. Serve immediately, cut into wedges. Sprinkle servings with additional sugar. Makes 4 servings


Recipe