German Apple Pancake
½ cup (2 ½ ounces) unbleached all-purpose flour
1. Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees.
2. Whisk to combine the flour, granulated sugar, and salt in a medium bowl. In a second medium bowl, whisk the eggs, half-and-half, and vanilla until combined. Add the liquid ingredients to the dry ingredients and whisk until no lumps remain, about 20 seconds; set the batter aside.
3. Heat the butter in a 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add the apples, brown sugar, and cinnamon; cook, stirring frequently with a heatproof rubber spatula, until the apples are golden brown, about 10 minutes. Off heat, stir in the lemon juice.
4. Working quickly, pour the batter around the edge of the pan and then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees. Bake until the pancake edges are brown and puffy and have risen above the edges of the skillet, about 18 minutes.
5. Using oven mitts to protect your hands, remove the hot skillet from the oven and loosen the pancake edges with a heatproof rubber spatula; invert the pancake onto a serving platter. Dust with confectioners' sugar, cut into wedges, and serve with syrup or Caramel Sauce.
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Last updated September 16, 2004