German Apple Pancake

Samuel Stolper

This is a slightly adapted version of a recipe I got when I attended a summer cooking class when I was in middle school.  Because of this, the instructions are very clear, so that even novices in the kitchen will be successful.  I have made this dish for family and friends many times, always to rave reviews, and I sometimes even make it just for me.  It is definitely best when served and eaten immediately upon removal from the oven, but leftovers surely won't go to waste.

Food Editor's Notes:  This is a fabulous dish for company or a special breakfast or brunch.  It is easy to make and looks very dramatic.  The pancake rises in swells as it bakes and looks gorgeous when it first comes out of the oven.  It will begin to settle as it cools, so serve quickly.  Bake the pancake on a rack in the middle of the oven – any higher and the peaks may hit the upper burners!  I usually place a serving of the pancake on each plate and then spoon some of the apples over it.  It can also be served with berries (delicious with strawberries in syrup!), or just cinnamon and sugar, instead of the apples.  My youngest son likes it with maple syrup! 

1 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
5 eggs
1 tablespoon vegetable oil
4 apples
1 tablespoon butter or margarine
1 tablespoon sugar
1/2 teaspoon cinnamon

Steps:

1.  Preheat your oven to 425 degrees.
2.  Cut a sheet of wax paper approximately 18 inches long.
3.  Find a strainer and empty 1 overflowing cup of flour into it over the wax paper.  Tap the sides of the strainer to allow all of the flour to pass through.
4.  Carefully, with a long thin metal spatula, spoon the flour gently into a 1-cup measuring cup.  DO NOT PAT DOWN.  Level off the cup and gently add to a small mixing bowl.
5.  Measure the baking powder and salt and add to the flour.
6.  Place the strainer over a large mixing bowl and carefully pour the flour mixture into the strainer.  Tap the sides of the strainer to allow all of the flour mixture to pass through.
7.  Add the milk and beat with an electric mixer until well blended.  (You shouldn't be able to see any individual ingredients.)
8.  Crack the eggs into a small glass cup one at a time.
9.  Add eggs to milk mixture and beat until well blended.
10.  Find a large casserole dish (I use one that is 11 X 8 inches, but you could use one a little bigger).  Pour the oil into it and heat in the oven 3 minutes or so.
11.  Remove the pan from the oven, tilt it to make sure the oil coats the entire bottom surface, and add the batter.
12.  Carefully put the pan in the oven and bake for 20 minutes until brown and puffy.
13.  Rinse, dry, peel, and core the 4 apples.  Slice into pieces 1/4 to1/2-inch thick.
14.  Heat the tablespoon of butter or margarine in a sauté pan on medium heat.
15.  Carefully add the sliced apples and sprinkle with the sugar and cinnamon.  Cook until the apples are tender, stirring gently every few minutes.
16.  Remove the pan from the oven and spoon the sautéed apples over the pancake.  Serve immediately.

Makes 6 servings.

Samuel Stolper is the Food Editor's son and seems to be following in her culinary footsteps.  He likes to eat, likes to cook, and enjoys experimenting with both.  He is currently a college student, occasionally pleasing his friends with impromptu meals (and calling or emailing home with cooking questions).  His mother is very proud!