Name: Cast Iron German Apple Pancake
Total time: 1 h
Cuisine: Eastern European & GermanEurope
Ingredients: 3/4 cup half-and-half; 2 large eggs; 1 tablespoon granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 cup (2 1/2 ounces/71 grams) all-purpose flour; 1 tablespoon unsalted butter; 1 1/4 pounds (567 grams) Granny Smith apples , peeled, cored, and sliced 1/4 inch thick; 1/4 cup packed (1 3/4 ounces/50 grams) light brown sugar; Confectioners' sugar

Why This Recipe Works

A German apple pancake is a crisp, fluffy, skillet-baked treat full of decadent caramelized apples. The pancake puffs and rises as it bakes, then falls in the center a few minutes after it comes out of the oven, creating a creamy, custard-like center. We used our cast-iron skillet to cook the apples until they were golden brown and perfectly tender before adding the thin, crêpe-like batter. Half-and-half imparted richness to the batter while keeping the texture nice and light. Pouring the batter into the already hot pan and preheating the oven to a high temperature (then lowering the temperature when the pancake went in) proved the ideal method to create enough steam to get the pancake to puff up without burning or overcooking. Using a cast-iron skillet helps produce the right texture and height in the pancake.

Before You Begin

Be ready to serve the pancake as soon as it comes out of the oven as its unique puffy shape sinks within just a few minutes. If you prefer sweeter apples, you can use Braeburns in this recipe. Serve with vanilla ice cream.

Instructions

Adjust oven rack to middle position and heat oven to 500 degrees. Process half-and-half, eggs, granulated sugar, vanilla, and salt in food processor until well combined, about 15 seconds. Add flour and process until thoroughly incorporated and no flour pockets remain, about 30 seconds.

Heat 10-inch cast-iron skillet over medium heat for 3 minutes. Melt butter in skillet. Add apples and brown sugar and cook, stirring occasionally, until apples are softened and golden brown, 5 to 10 minutes.

Spread apples into even layer in skillet. Quickly pour batter over apples and transfer skillet to oven. Reduce oven temperature to 425 degrees and bake until pancake is lightly browned around edges and puffed, 10 to 12 minutes, rotating skillet halfway through baking.

Using potholders, transfer skillet to wire rack. Dust with confectioners' sugar and slice into wedges. Serve immediately.