Breakfast is one of my favorite meals of the day. Especially on the weekends, when we have more time to dedicate to whipping up something delightful such as this take on a pancake. While I am unsure specifically if this is Dutch or German after reading much debate on the internet, I will call it what I have heard it referred to in the states: German Apple Pancake. Regardless, it is as delicious as it is beautiful. With its souffle comes crispy edges on the outside and a custard-like middle topped by apples, mmmmm… I can’t think of much better to go along with a nice big cup of joe to start my morning.
Apfelpfannkuchen – German Apple Pancake
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 tablespoon sugar
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/4 cup unsalted butter
1/2 cup white sugar, divided
1/2 teaspoon ground cinnamon
1 large tart apple – peeled, cored and sliced
In a blender, pulse eggs, flour, baking powder, sugar, salt, milk, vanilla, and melted butter. Preheat oven to 425 degrees F (220 degrees C). Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar and cinnamon. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges. Serve with maple syrup and whipped cream.