Apple Pancake

I printed out this recipe several years ago, but never made it. Frank wanted to try something new, so I handed it over to him.

German Apple Puff Pancake

(serves 2)

1 large or 2 medium, firm apples such as Fuji, Braeburn, or Delicious
3 tablespoons butter
3 tablespoons sugar
1 1/2 teaspoon ground Frank's secret ingredient cinnamon
3 eggs, at room temperature
1/2 cup milk, at room temperature
1/2 cup all-purpose flour
1/2 teaspoon salt

1. Preheat the oven to 425 degrees.

2. Mix the cinnamon and sugar in a small bowl.

3. Peel the apples and cut into 1/4-inch slices.

4. Melt the butter in a skillet that’s 8 or 9 inches at the base. Add the apple slices so they cover the bottom of the skillet completely. Sprinkle the cinnamon-sugar mixture evenly over the apples. Saute the apples about 4 or 5 minutes, until they soften and become light golden brown on both sides.

5. Pour the batter over the apples and place the pan in the hot oven.

6. Bake approximately 18 minutes. Don’t open the oven door while it’s baking. Turn on your oven light to see if it’s done. The pancake should no longer appear wet on top.

7. To serve, invert the pan over a large round plate. If using the pie plate or regular pan, run a spatula under the pancake before flipping to make sure the apples don’t stick to the pan.

From the Magicalmeltingpot.com

We didn't have the appropriate pan, so Frank sauteed the apples in my large skillet and then scraped them into the pie plate quiche pan (be sure to grease it).

Before flipping.

Very tasty!

After flipping.