German Apple Pancakes - serves 4
1/2 C all purpose flour
1 T. ganulated sugar
1/2 tsp. Salt
2/3 C. Half and Half
2 large eggs
1 tsp. vanilla
2 T. butter
1 1/4 lbs (3-4 large) apples, peeled, cored, quartered & sliced
1/2 C packed brown sugar
1/4 tsp. cinnamon
1 tsp. fresh lemon juice
Adjust oven rack to upper middle position and heat the oven to 500 degrees. Whisk the flour, sugar and salt together in a large bowl. In a small bowl, whish the half-and-half, eggs and vanilla together. Whisk the wet into the dry until smooth with no lumps.
Melt the butter in a 10-inch oven proof nonstick skillet over medium-high heat. Add the apples, brown sugar and cinnamon. Cook, stirring often, until the apples are golden brown. Approximately 10 minutes. Off the heat, 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 reduce immediately the oven temperature to 425. Bake until the pancake is brown and risen above the edges of the skillet. Approx. 18 minutes.
Remove from the oven and if desired invert onto a serving dish. Dust with powdered sugar and serve.
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I definitely want to try this with various fruit. If you do, please add variations to the comments.
