Caramelized Apple German Pancake
Try this Caramelized Apple German Pancake recipe, or contribute your own.
Try this Caramelized Apple German Pancake recipe, or contribute your own.
- Carbohydrate 196.758686837922 g
- Cholesterol 2283.43750017576 mg
- Fat 113.242525771532 g
- Fiber 4.18953333936647 g
- Protein 81.6164396345145 g
- Saturated Fat 54.3966406500865 g
- Serving Size 1 1 recipe (1050g)
- Sodium 2379.86303410527 mg
- Sugar 192.569153498555 g
- Trans Fat 13.8371489603832 g
- Calories 2117 calories
Step-by-step
- Heat the oven to 350 F.
- In a small bowl, toss apple slices, 2 tablespoons sugar, cinnamon, ginger, nutmeg, and allspice together; set aside.
- Cut the butter into four pieces, and place them in a deep cast iron skillet (I used a 10-inch) or 8x8-inch baking dish.
- Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted.
- Take the pan out of the oven; sprinkle brown sugar over the melted butter.
- Add apple slice mixture evenly over brown sugar.
- Put the pan back in the oven while you make the remaining batter.
- In a medium bowl, whisk together flour, remaining 2 tablespoons sugar, and salt.
- Whisk in milk, and continue whisking until no flour lumps remain.
- Add eggs, one at a time, and whisk until incorporated.
- Stir in the vanilla extract.
- Take the pan out of the oven, and pour the batter over the apples.
- Bake for 18-25 minutes, or until the center is set and sides are lightly browned.
- The pancake with start to deflate once it is removed from the oven. Serve warm.
Evaluating Doneness Visually
Baking a German pancake relies entirely on observation rather than digital tools. Watch the perimeter of the 10-inch cast iron skillet. The edges must rise high and turn golden brown. Tap the center gently. A firm center combined with a set perimeter indicates the internal structure has solidified. Remove the pan immediately when the center loses its liquid sheen. Deflation occurs naturally upon cooling due to steam contraction. Fresh apples release water differently during baking compared to dehydrated fruit. High moisture content in fresh slices requires precise adherence to the baking window of 18 to 25 minutes.
Thermal Preparation and Pan Selection
Preheating the baking vessel melts the butter completely before the batter enters. Place four pieces of butter into the dish inside the 350 F oven. Allow 3 to 4 minutes for liquefaction. Sprinkle brown sugar directly into this hot fat layer. This creates the foundational caramel base. Whisk the milk and all-purpose flour thoroughly to prevent gluten pockets. Incorporating eggs individually guarantees emulsification before the batter meets the hot apples.
