German Apple Pancakes

Adapted from: Shauna Moon

Serves: 2-4

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

113 g (1/2 cup) unsalted butter, divided in half (57 g each)

2 large apples, thinly sliced

1/2 cup sugar, divided

1.5 tsp cinnamon, divided

6 eggs

315 ml (1.33 cups) whole milk

130 g (1 cup) flour (or GF alternative)

pinch of salt

I think the theme this week is "sometimes I have this for dinner" for foods that are definitely not traditionally dinner meals.

Cinnamon and apples... what more needs to be said? I love this recipe because it is simple, not too sweet, and the batter creates a unique flan-meets-cake texture. That softness sits so nicely against the slightly crisped up top and the warm apples. 

Enjoy this for breakfast, brunch or breakfast-for-dinner and I'll try not to say "I told you so". 

Ingredients:

113 g (1/2 cup) unsalted butter, divided in half (57 g each)

2 large apples, thinly sliced

1/2 cup sugar, divided

1.5 tsp cinnamon, divided

6 eggs

315 ml (1.33 cups) whole milk

130 g (1 cup) flour (or GF alternative)

pinch of salt

Directions:
1. Preheat oven to 232 C / 450 F degrees.

2. Melt 57 g (1/4 cup) butter in a 13” (33 cm) cast iron skillet. Add apples, 6 tbsp sugar, and 1 tsp cinnamon.

3. Cook, stirring occasionally, over medium heat until slices are just tender (5 minutes).

4. Meanwhile, in a blender, whirl eggs, milk, flour, 57 g (1/4 cup) melted butter, 2 tbsp sugar, 1/2 tsp cinnamon, and salt until smooth. Scrape down sides as needed.

5. When the apples are cooked, pour batter over the apples. Do not stir!

6. Place skillet in oven and bake until pancake is puffed and brown (10-15 minutes).

7. Remove from oven and serve immediately.