German Apple Pancake

Ingredients

BATTER:

1/2 cup all-purpose flour (about 2 1/4 ounces) (can use whole wheat flour or mixture)

1/2 teaspoon baking powder

1 tablespoon granulated sugar

1/8 teaspoon salt

1/8 teaspoon grated whole nutmeg

1 cup egg substitute

1 cup fat-free milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

APPLE MIXTURE:

Cooking spray

1/2 cup granulated sugar, divided

1/2 teaspoon ground cinnamon

1/2 teaspoon grated whole nutmeg

1 cup thinly sliced Granny Smith apple

REMAINING INGREDIENT:

1 tablespoon powdered sugar

Preparation

1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.

2. Preheat oven to 425°.

3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.

4. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.

GERMAN APPLE PANCAKE from Tip Hero  I made the "Tip Hero" recipe and added plain yogurt, mixed with the milk. I added vanilla and baking powder. Use nutmeg, add more apples because the apples cook down. Mix the apples into the batter instead of pouring the batter over the apples. Maybe could also use peaches instead?

Serves 2 to 4

Prep Time: 8 minutes

Total Time: 28 Minutes

You’ll Need

• 3 large eggs, room temperature
• ¾ cup whole milk, room temperature
• ¾ cup all-purpose flour
• 3 tablespoons granulated sugar
• 4 tablespoons butter, divided
• ¾ teaspoon cinnamon
• 1 large Granny Smith apple, peeled, sliced ¼-inch thick Use 2 or 3 apples
• 1 tablespoon brown sugar
• Add 1 tsp vanilla
• Confectioners’ sugar to sprinkle on later

How To

1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
2. In a medium bowl, whisk together the eggs, milk, flour and sugar until smooth.
3. In a 10-inch cast iron skillet over medium heat, melt the butter. Add the apple slices and sprinkle with the brown sugar and cinnamon. Cook for about 5 minutes, frequently tossing, until the apples are coated and have softened. Transfer to a dish.
4. Wipe the skillet with a paper towel and place in the preheated oven for about 8 to 10 minutes, until very hot.
5. Add the remaining butter to the skillet, swirling to coat the bottom and sides. Add the cooked apples to the center of the pan and pour the batter on top.
6. Bake for 18 to 20 minutes, until the pancake has puffed and the edges are golden brown. The center should be set but custardy.
7. Sprinkle with the confectioners’ sugar and serve immediately.

Note

The pancake will lose its puff as it sits out, so be sure to prepare this one right before you want to eat it and enjoy as soon as it’d done!

Ways to Riff on German Apple Pancake

• Play around with toppings. Kelli recommends topping the pancake with a dusting of powdered sugar or maple syrup, but that’s just the start. Try a drizzle of sweetened yogurt, some whipped cream, or even a scoop of ice cream.  
• Swap in another fruit. Depending on what you have and what’s available, this pancake would also be delightful with sliced strawberries, bananas, and pears, and pitted stone fruit like cherries, nectarines, apricots, and peaches.