German Apple Pancake
Have a craving for apple pie but don’t want to take the time to make it? It’s such a delicious dessert that of course we’re going to crave it outside of autumn, but in springtime it’s hard to want to spend time indoors rolling out the crust, carefully making the filling, crimping the sides and waiting for it to bake. The perfect compromise? This German Apple Pancake! also known as a Dutch Baby is not only is it super-easy and FUN to make, the final result is puffy and airy, capturing all the flavors of pie in a dessert light enough for warmer weather. And since it’s called a “pancake,” you can get away with eating it for breakfast, too! Check it out!
GERMAN APPLE PANCAKE
Serves 2 to 4
Prep Time: 8 minutes
Total Time: 28 Minutes
3 large eggs, room temperature
¾ cup whole milk, room temperature
¾ cup all-purpose flour
3 tablespoons granulated sugar
4 tablespoons butter, divided
¾ teaspoon cinnamon
1 large Granny Smith apple, peeled, sliced ¼-inch thick
1 tablespoon brown sugar
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
- In a medium bowl, whisk together the eggs, milk, flour and sugar until smooth.
- In a 10-inch cast iron skillet over medium heat, melt the butter. Add the apple slices and sprinkle with the brown sugar and cinnamon. Cook for about 5 minutes, frequently tossing, until the apples are coated and have softened. Transfer to a dish.
- Wipe the skillet with a paper towel and place in the preheated oven for about 8 to 10 minutes, until very hot.
- Add the remaining butter to the skillet, swirling to coat the bottom and sides. Add the cooked apples to the center of the pan and pour the batter on top.
- Bake for 18 to 20 minutes, until the pancake has puffed and the edges are golden brown. The center should be set but custardy.
- Sprinkle with the confectioners’ sugar and serve immediately.
The pancake will lose its puff as it sits out, so be sure to prepare this one right before you want to eat it and enjoy as soon as it’d done!