German Apple Pancake
This is not a flapjack-style pancake; rather, sautéed, sugar-glazed apples are cooked in an eggy batter, then baked to a tender, golden finish in the oven.
Ingredients
2 cups flour
4 tsp. sugar, divided
3⁄4 tsp. baking powder
2 cups heavy cream
4 eggs, beaten
2 Tbsp. vegetable oil
2 Tbsp. butter
2 firm, tart apples (such as Macouns, Gravenstein, Winesaps, etc.)
1 tsp. cinnamon powdered sugar
Directions
Heat oven to 375 degrees. Combine flour, 2 teaspoons sugar and baking powder in a bowl. Stir in heavy cream, eggs and vegetable oil.
Peel and slice apples.
Melt butter in a 9-inch cast iron (or other heavy, ovenproof skillet) over medium-low flame. Add apples and cook, tossing to coat slices. Sprinkle on the remaining sugar and cinnamon. Continue cooking a minute or two. Pour egg batter over apples and cook until set, about 10 minutes.
Transfer skillet to the hot oven and bake until firm and brown, 25 to 35 minutes.
Loosen the sides and bottom with a metal spatula. You can serve it right from the skillet, slide it onto a plate or invert it so that the apples end up on top. Serve it hot or warm, sprinkled with powdered sugar.
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