German Apple Pancake
In the early 80s my grandparents moved to Florida. I felt like the luckiest girl in the world. Come December my brothers and I would leave NY wearing layer upon layer of bulky clothes with our suitcases packed full of shorts and bathing suits. Just as soon as we touched down in, I’d start shedding clothes and by the time we were at baggage claim I was practically in my underwear.
When we arrived at my grandparent’s place we begged to go in the pool. We were the only people swimming. After all, it was only 75 degrees but to us it felt like heaven. The weather was great, but the real reason we loved these trips is our grandparents spoiled us and let us eat all kinds of stuff we didn’t get at home. One of our very favorite spots was The Original Pancake house where I always ordered the German Apple Pancake. Oh how I loved to drown it in syrup and gorge myself by finishing every bite.
I haven’t had a pancake like that in years, but I had a feeling my kid would love it just as much as I did. What he did not love is the paparazzi!
The pancake itself was beyond easy to make and was thoroughly enjoyed by all. Now for the recipe…
German Apple Pancake
Ingredients:
3 large eggs
2 tablespoons sugar
pinch of salt
1 cup low fat milk
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup flour
2 tablespoons unsalted butter
juice of 1/2 lemon
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
4 Granny Smith apples, peeled and sliced
Powdered sugar
Preheat oven to 450 degrees. Whisk together the eggs, sugar, salt, milk and vanilla. Add the the baking powder to the flour, mix together and then continue to whisk into the milk mixture until smooth. Set aside for at least 30 minutes. Meanwhile, toss apples in lemon juice. Add brown sugar and cinnamon to coat. Heat butter in a 9-inch cast iron pan until melted and move around with a spatula so it greases the sides. Add the apples and cook until slightly soft, about 8 to 10 minutes. Pour the batter over the apples and place the pan in the oven. Bake until the edges are puffy, about 16-18 minutes.(Resist the urge to open the oven. Just turn the light on to check.) Serve directly in the pan (careful not to touch the sides) or slide the pancake onto a cutting board or serving platter. Dust with powedered sugar. Serves 6.
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