When I was in high school, my mother’s stepmother, Dottie, came to stay with us. On the first morning of her visit, she jumped out of bed and whipped German Apple Pancakes, a treat I had not experienced before. I have been trying to re-create them ever since.
Serves 3 to 4.
FOR THE APPLES
2 tablespoons unsalted butter
2 Granny Smith Apples, peeled and thinly sliced
2 tablespoons light brown sugar
FOR THE BATTER
3 large eggs
½ cup whole milk
½ teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon kosher salt
1. Preheat the oven to 450 degrees.
2. To prepare the apples: Place a 10- to 12-inch ovenproof skillet over medium heat and add the butter. When it has melted, add the apples and brown sugar and cook until golden, about 15-20 minutes. Do not stir often. (This can be made 24 hours in advance, stored in the refrigerator, and gently reheated before cooking.)
3. While the apples are cooking, prepare the batter: Place the eggs, milk, and vanilla extract in a large bowl and mix well. Add the flour and salt, and stir until smooth.
4. Pour the batter over the cooked apples and transfer the skillet to the oven. Bake until the pancake has puffed out and is golden brown, about 15 minutes. Remove from the oven and sprinkle with confectioners’ sugar. Serve immediately from the skillet.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)