My first official dish of fall, made for yesterday's breakfast! My husband and I love almost any version of the puffy oven pancakes - most of the time I make them plain with lemon juice/curd and powdered/granulated sugar, but for the first day of fall, apples were added. This recipe is adapted from a few that I use.
German Apple Oven Pancake
2 tbsp butter or margarine
1 apple, peeled
1-2 tbsp brown sugar
1 tsp cinnamon
2 eggs
1/2 cup milk
1 tsp vanilla
1/4 tsp salt
1/2 cup flour
Preheat oven to 350 F.
Slice an apple thinly. Melt 2 tbsp butter in a castiron or ovenproof skillet on medium heat. * Lay apple in one layer, in circular pattern. Sprinkle with 1-2 tbsp brown sugar and 1 tsp cinnamon.
While the apple cooks, beat two eggs. Pour in milk, vanilla, salt, and flour and mix lightly with whisk, just until items are barely blended. Batter should still be lumpy!
Turn apples over, and pour batter over the top. Put pan in oven and bake for 30-35 minutes until pancake is puffed and set. Serve by turning upside down onto a serving plate immediately (if you wait the carmelized sugar will turn hard!).
* This can be done by melting butter and placing apples and then batter into pie plate, but the butter and sugar won't have the same flavor opportunity as they do cooking first on the stove.
Categories: Apple, Breakfast, Pancake
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