German Apple Pancake
This puffy, golden German apple pancake (AKA Dutch Baby pancakes) is a family favorite recipe! The signature crispy outside with a custardy inside texture is achieved by baking it in a cast iron pan with LOTS of butter.
Servings: servings
Ingredients
For the batter:
- 4 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
For the apples:
- 2 large Granny Smith apples, peeled, cored, and sliced
- 4 tablespoons salted butter
- 4 tablespoons light brown sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the over to 375 degrees.
- Add eggs, milk, flour, sugar, vanilla and salt to a blender and puree. You can refrigerate the batter overnight if desired.
- Melt butter in a cast iron or oven-safe nonstick skillet over medium-high heat, making sure to coat sides of skillet.
- Add apples to skillet, along with brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 10 minutes until tender.
- Pour batter over cooked apples and bake in the oven until cooked through and golden brown, about 25 minutes.
- Sprinkle with confectioners' sugar if desired. Slice into wedges to serve.
Nutrition
Serving: 1wedge | Calories: 174kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 110mg | Sodium: 91mg | Fiber: 1g | Sugar: 11g
