German Apple Oven Pancake

This was a really tasty and fairly quick breakfast. Originally I had planned on making regular pancakes, but then I found this recipe and decided it would be tasty!

My husband and I both loved it, and it was really tasty served with some smoked beef sausage and drizzled with maple syrup.

German Apple Oven Pancake

1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup half-and-half
2 large eggs
1 teaspoon vanilla extract
1 tablespoon unsalted butter
3 medium granny smith apples, peeled, cored, quartered, and sliced 1/4-inch thick
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon

powdered sugar for dusting

Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees F. Allow the oven to heat for at least 15 minutes before baking the pancake. In a blender or food processor, blend the eggs, sugar, half and half, vanilla and salt for about 15 seconds. Add the flour and blend until the mixture is smooth with no lumps, about 25 seconds.

Melt the butter in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the apples, brown sugar, and cinnamon and cook, stirring often, until the apples are golden brown, about 8 minutes.





Quickly pour the batter around the edge of the skillet first, then over the apples.



Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees F. Bake until the pancake is brown and has risen about the edges of the skillet, about 16 to 17 minutes.



Loosen the pancake edges from the hot skillet with a heat-proof spatula and flip the pancake onto a large plate or serving platter. Dust with powdered sugar, cut into wedges, and serve immediately.



Recipe from the cookbook The New Best Recipe.