Sunday, April 11, 2010

German Apple Pancake

America's Test Kitchen recipe... I would recommend using Braeburn Apples, not Pink Lady (like we did). Nonetheless yummy! Also, when I say to "dust with powdered sugar, if desired", I mean DUST HEAVILY WITH POWDERED SUGAR, even if undesired. A large shower of powdered sugar is a must. Don't skimp.

1/2 c. all-purpose flour
1 T. white sugar
1/2 t. salt
2/3 c. half-and-half
2 large eggs
1 tsp. vanilla extract
2 T. unsalted butter
3-4 large apples, peeled, cored, and cut into 1/2 inch slices
1/4 c. packed light brown sugar
1/2 tsp. cinnamon
1 tsp. fresh lemon juice
powdered sugar

Preheat the oven to 500 degrees. Whisk the flour, sugar, and salt together in a large bowl. In a small bowl, whisk the half-and-half, eggs, and vanilla together. Whisk the half-and-half mixture into the flour mixture until smooth with no lumps.
Melt the butter in a 10-inch ovenproof skillet over medium-high heat. Add in apples, brown sugar, and cinnamon. Cook, stirring often, until the apples are golden brown, about 10 minutes. Remove from heat and stir in the lemon juice.
Quickly pour the batter around the edge of the skillet, then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees. Bake until the pancakes i brown and has risen above the edges of the skillet, about 18 minutes.
Loosen the edges from the hot skillet with a spatula (don't forget to use an oven mitt to get the pan out!), and flip the pancake onto a large plate or serving platter. Dust with powdered sugar, if desired, (DO IT!), cut into wedges, and serve immediately.