German Apple Pancake (Apfelpfannkuchen)

Makes a 10-inch pancake

Course Breakfast

Cuisine German

Diet Vegetarian

Keyword apples, eggs, pancakes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 127kcal

Author Andrea Meyers

½ cup unbleached all-purpose flour
½ teaspoon salt
3 eggs room temperature
½ cup half and half or whole milk
2 tablespoons unsalted butter
2 apples peeled, cored, thinly sliced (Tart apples such as Granny Smith or Empire work well.)
1 tablespoon firmly packed dark brown sugar
¼ teaspoon ground cinnamon
pinch freshly grated nutmeg

In the medium bowl, whisk together the flour and the salt. In the small bowl, whisk together the eggs and milk until frothy. Gradually whisk into the flour mixture, just until blended. Do not over beat.

In the skillet, melt the butter over medium heat. Add the apple slices and brown sugar, and saute until the apple is tender, about 3 to 5 minutes. Stir in the cinnamon and nutmeg.
Pour the batter over the apples and put the pan in the preheated oven. Bake until puffy and brown on the edges, about 10 to 15 minutes.
Remove from the oven. Place and serving platter over the skillet, and quickly invert pancake onto the platter. You may also serve the pancake directly from the skillet.
Squeeze the lemon juice on top. Dust with confectioners sugar. Slice and serve immediately.