Oh yes, that is a German Apple Pancake. Fabulish (remember that is my new cooking word, move over Emeril). So light and fluffy on top with caramelized apples on the bottom. What does this have to do with juice? Or pineapples? Well, I was enjoying another beautiful snow day in mid-Michigan. I took out my juicer and proceeded to make a magnificent juice of pineapple, grapefruit, oranges, cucumbers, ginger and celery. Almost done and the tightening nut on my centrifuge juicer broke flinging the lid and juice all over my kitchen.
I cleaned up juice from places I did not know I had. What a mess. What was I going to do with the apples I had not put in the juicer and then I remembered. My mother-in-law, Oma, use to make this delicious pancake and I had made it for my dad when he was living with us and he loved it too! It’s really quite simple.
German Apple Pancake
- 4 large eggs, lightly beaten
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- 2 large apples, peeled, cored, and thinly sliced
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1/3 cup packed light brown sugar
- Confectioners’ sugar
1. Preheat oven to 450 degrees.
2. In a medium bowl mix eggs, milk, flour and vanilla — just until mixed, don’t over stir. Let it sit for 30 minutes.
3. Take 2 Tablespoons of the butter and in a hot 12 inch cast iron stove melt and add the apples, cinnamon and nutmeg and salt. Cook until the edges are browned.
4. Add the brown sugar and cook until the apples caramelize and thicken.
5. When apples are bubbling hot and caramelized, quickly pour the batter over the apples and place in the oven. Bake for 15 minutes. The pancake will come out hugely puffed. Don’t be surprised when the middle falls and the edges curl in. That’s the way it is suppose to look.
6. Cut into four wedges and serve immediately with powdered sugar and/or maple syrup.