German Apple Pancake

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German Apple Pancake

An old world classic that combines the best of a popover and a pancake.

2015-04-03 17:45:59

Serves 4

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Nutrition Facts

Serving Size

318g

Servings

Amount Per Serving

Calories 419

Calories from Fat 117

% Daily Value *

Total Fat 13g

20%

Saturated Fat 7g

37%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 123mg

41%

Sodium 355mg

15%

Total Carbohydrates 72g

24%

Dietary Fiber 5g

21%

Sugars 50g

Protein 7g

Vitamin A

11%

Vitamin C

16%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1/2 cup unbleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs
2/3 cup half-and-half
1 teaspoon vanilla extract
2 tablespoons unsalted butter
3 to 4 large Granny Smith apples, peeled, quartered, cored and cut into 1/2-inch -thick slices
1/4 cup packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice from 1 lemon
Confectioners' sugar for dusting
Maple syrup or Caramel Sauce for serving

Instructions

Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees.
Whisk to combine the flour, granulated sugar, and salt in a medium bowl. In a second medium bowl, whisk the eggs, half-and-half, and vanilla until combined. Add the liquid ingredients to the dry ingredients and whisk until no lumps remain; set the batter aside.
Heat the butter in a 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add the apples, brown sugar, and cinnamon; cook stirring frequently with a heatproof rubber spatula, until the apples are golden brown, about 10 minutes. Off heat, stir in the lemon juice.
Working quickly, pour the batter around the edge of the pan and then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees. Bake until the pancake edges are brown and puffy and have risen above the edges of the skillet, about 18 minutes.
Remove the hot skillet from the oven and loosen the pancake edges with a heatproof spatula; invert the pancake onto a serving platter. Dust with confectioners' sugar, cut into wedges, and serve with syrup or Caramel Sauce.
Caramel Sauce
1/2 cup water
1 cup granulated sugar
1 cup heavy cream
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice from 1 lemon
Place the water in a heavy-bottomed 2-quart saucepan; pour the sugar in the center of the pan, taking care not to let the sugar crystals adhere to the sides of the pan. Cover and bring the mixture to a boil over high heat; once boiling, uncover and continue to boil until sugar syrup is thick and straw colored, about 7 minutes. Reduce the heat to medium and continue to cook until the syrup is deep amber (it should register 350 degrees on a candy thermometer), about 1 to 2 minutes.
Meanwhile, bring the cream and salt to a simmer in a small saucepan over high heat (if the cream boils before the sugar syrup reaches a deep amber color, remove the cream from the heat and cover to keep warm).
Remove the pan with the sugar syrup from the heat; very carefully pour about one quarter of hot cream into it (the mixture will bubble vigorously), and let the bubbling subside. Add the remaining cream, vanilla, and lemon juice; whisk until the sauce is smooth. (The sauce can be cooled and refrigerated in an airtight container for up to 2 weeks.)