Also called a Dutch baby, this recipe hails from my new favorite source: an America’s Test Kitchen cookbook. How I love those people–their scientific dedication to perfecting recipes, their tireless explanations of why some things work and others don’t, the variety of recipes and cuisines they play with.
As a kid, Friday nights were movie nights. We would spread out a large tablecloth on the rug and set out an assortment of food–sometimes Mom’s homemade pizza, but very frequently a meal called “Popcorn, Cheese & Apples.” It’s pretty self explanatory. Fresh, stovetop popcorn, slices of whatever cheese was on hand, and sliced apples. I recently reproduced this meal for a movie night in our little apartment, except that instead of serving sliced apples I served this apple pancake.
It was delightful! A tad tricky, but hopefully by pointing out my errors I will help you avoid them. Let’s hit it!
3/4 cup half and half
2 large eggs
1 TBS sugar
1 tsp vanilla
1/2 tsp salt
1/2 cup flour
1 TBS butter
3 medium Granny Smith apples, peeled, cored, and cut into 1/4 inch slices
1/4 cup packed light brown sugar
2 TBS powdered sugar, for serving
Preheat the oven to 500 F with the rack in the middle.
Now we’re going to deal with those apples.
Forgive the hideous pictures–I’ve been cursed with a non-photogenic blender. And an inconsistent white balance, which makes my white wall look strangely mauve. Or would you call that more of a lavender tone?
Add the flour . . .
. . . going around in a circle (still around the edges) . . .
. . . and ending in the middle.
Bake 15-17 minutes, until golden and puffed.
Remove the skillet from the oven and, using a spatula that’s heat proof, loosen the edges of the pancake.
I’m not guaranteeing that it won’t fall apart (as you can see it did in the above picture) . . . but it’s so tasty no one will care.
Okay, I hope you’re steeling yourself. Because I have a confession to make: the first time I made this, I thought I knew better than (gulp) America’s Test Kitchen. The pancake looked very cream-colored on top after the full 17 minutes, so I left it in 4-5 minutes longer.
I claim full responsibility.
America’s Test Kitchen shares 0% of the fault for this blackened disgrace.
Don’t hate on it ’cause it’s not pretty.
I did attempt to redeem myself by making it a second time. I removed it right at 17 minutes, and it was perfect.
However, still not very photogenic.
Just close your eyes, think moist apple pie/cake thingy, and all will be well.
Click here for printer-friendly version: German Apple Pancake