Serves 8
45 min
German Apple Pancake
Recipe GLPR8536e90d2086c4
A puffy, golden Dutch-style pancake filled with caramelized tart apples and warm cinnamon spice. This German-inspired dessert features a tender, custardy interior that rises dramatically in the oven, topped with a light dusting of powdered sugar for an elegant finish.
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Ingredients
¾ cup All-purpose flour
5 tablespoons Granulated sugar, divided
¼ teaspoon Salt
¾ cup Whole milk
¼ cup Plain yogurt
3 Large eggs
1 teaspoon Pure vanilla extract
¼ teaspoon Ground cinnamon
4 tablespoons Unsalted butter
1¾ pounds Tart cooking apples such as Granny Smith, peeled, cored, and sliced into 1/2-inch wedges
Powdered sugar for dusting
Directions
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the all-purpose flour, 2 tablespoons of the granulated sugar, and salt.
In another bowl, combine the milk, yogurt, eggs, and vanilla extract. Whisk until well blended and smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined; some lumps are acceptable. Set the batter aside.
Place the unsalted butter in a 12-inch oven-safe skillet or baking dish and transfer to the preheated oven for 2 to 3 minutes until the butter is melted and foaming.
While the butter melts, toss the apple slices with the remaining 3 tablespoons of granulated sugar and the cinnamon in a separate bowl.
Remove the skillet from the oven and carefully spread the apples evenly over the hot, melted butter.
Pour the pancake batter over the apples, spreading it gently and evenly without stirring.
Bake for 20 to 25 minutes, until the pancake is puffed and golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The pancake will be set when cooked through.
Remove from the oven and dust generously with powdered sugar while still warm. Serve immediately.
