Breakfast & Brunch

German Apple Pancake

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 top of the apples.

Place the skillet into the oven and immediately turn down 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.

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