I was in the mood for something different for our Saturday breakfast this week. I turned to my new “Cooking for Two” book for some inspiration. I’ve yet to find any breakfast leftovers that are good, so the “Cooking for Two” cookbook is perfect for my needs. I’m excited for a lot of the dinner recipes as well, but I was focusing on breakfast for the time being.
I’ve never had or even heard of a German Apple Pancake before, so I was interested to see how it would turn out. The ingredients seemed normal so I knew it’d be a safe bet that we’d like it. James thought it was similar to an English pancake and apple pie, and I thought it was almost crepe-like. Regardless, it was very tasty and I could have easily eaten one myself!
German Apple Pancake (serves 2)
1/3 cup half-and-half
1 1/2 tsp sugar
1/2 tsp vanilla
1/4 tsp salt
1/4 cup flour
1 Tbs butter
1 Granny Smith apple, peeled, cored and sliced in 16 slices
2 Tbs brown sugar
Powdered sugar for dusting
Move oven rack to the middle level and preheat oven to 500F.
Whisk together half-and-half, egg, sugar, vanilla and salt until light and frothy. Slowly whisk in the flour until well-combined and no lumps are present. Set aside.
In an 8 inch ovenproof skillet, melt butter, taking care not to burn it. Add apple slices and sprinkle brown sugar over the top. Cook apple, stirring frequently, until all apples are tender, about 10 minutes.
Rewhisk the batter and pour over evenly over the apple mixture. Transfer skillet to oven and immediately decrease the heat to 425F. Bake until light brown and puffy, about 10-13 minutes.
Carefully (it will be very hot!) remove the skillet from the oven. Using a spatula, loosen the pancake from the skillet and slide onto a plate. Sprinkle with powdered sugar and serve immediately.
Recipe from Cooking for Two (America’s Test Kitchen)