11/07/2018 Baked German Apple Pancake

Baked German Apple Pancake

Recipe Courtesy of Cindy Schumacher

4 eggs                                                         
½ cup milk                                                  
2 Tbsp. whipping cream                      
1 cup bread flour                                         
1 Tbsp. powdered sugar                       
¼ tsp. salt
1/8 tsp. nutmeg
1 Tbsp. unsalted butter
2 large Granny Smith or other baking apples
3 Tbsp. butter

Cinnamon Topping:
4 Tbsp. dark brown sugar                     
3 Tbsp. sugar                                     
3 tsp. cinnamon
½ tsp. cornstarch

Beat eggs with an electric mixer on medium speed until foamy, about 2 minutes.
Add milk and cream, beating until well blended about 1 minute. Set aside.
Sift flour, powdered sugar, salt and nutmeg together in a bowl.
Add 1/3 of the flour mixture to the reserved egg mixture and beat on low to combine, about 2 minutes.
Repeat with remaining flour. Let batter rest about 15 minutes.
In a small bowl, combine topping ingredients with a fork. Set aside.
Peel, core and slice apples. Melt 1 Tablespoon unsalted butter in a 9” non-stick oven-safe skillet (cast iron) over medium heat. If doubling the recipe, use a 12” skillet. Cook apples in skillet, turning occasionally until apples begin to soften but not brown, about 4 minutes.
Transfer to a medium bowl. Reserve the skillet for assembly.
Melt 3 Tablespoons butter in microwave or in small saucepan. Slowly pour butter into the cinnamon-sugar mixture, stirring with a fork to combine. Spread mixture over the bottom of the empty skillet.
Layer the apples evenly over the cinnamon topping.
Pour the batter over the apples until it is ¼” below the rim. Put in oven. Reduce heat immediately to 250. Bake 30 minutes. Remove pancake from the oven and cover with it foil and set aside.
Heat oven to 500. Remove the foil and put back in the oven. Set temperature at 450. Bake 12 – 15 minutes.  Invert on plate to serve. Best served warm.