German Apple Pancake
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 2/3 cup half-and-half
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons butter
- 3 to 4 apples - peeled and cut into slices
- 1 teaspoon cinnamon
- 1/4 cup brown sugar
- 2 teaspoons fresh lemon juice
- Powdered sugar
- Place your oven rack in the upper-middle position and preheat the oven to 500 degrees F.
- In a large bowl, whisk together flour, sugar, and salt.
- In a medium bowl, whisk together half-and-half, eggs, and vanilla.
- Pour the half-and-half mixture into the flour mixture and whisk until smooth.
- In a 10-inch nonstick ovenproof skillet melt the butter.
- Add the apples, brown sugar, and cinnamon.
- Cook, stirring often until the apples are soft.
- Remove the skillet from the heat and stir in lemon juice.
- Pour the batter around the edges of the pan and then over the top of the apples.
- Place the skillet into the oven and immediately turn down the heat to 425 degrees F.
- Bake until the pancake is brown and it has puffed above the edges of the skillet, 15 to 18 minutes.
- Using a rubber spatula, loosen the edges of the pancake from the skillet and invert the pancake onto a serving platter.
- Sift powdered sugar over the top of the pancake and cut it into wedges.
- Serve immediately.
Calories: 195kcal | Carbohydrates: 34g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 246mg | Potassium: 194mg | Fiber: 3g | Sugar: 22g | Vitamin A: 248IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.