Pfannkuchen

Pfannkuchen (German Pancake)

This always reminds me of a softer, creamy version of yorkshire pudding.  When it becomes apple season, I can't stop making these!
Prep Time:
10 min
Cook Time:
30 min
Servings:
4
Submitted by:
Jacqui



Ingredients

• 1/2cup unbleached all-purpose flour (2 1/2 ounces)
• 1tablespoon granulated sugar
• 1/2teaspoon table salt
• 2large eggs
• 2/3cup half-and-half
• 1teaspoon vanilla extract
• 2tablespoons unsalted butter

• 1 1/4pounds Granny Smith apples or Braeburn apples (3 to 4 large apples), peeled, quartered, cored, and cut into 1/2-inch-thick slices
• 1/4cup light brown sugar or dark brown sugar
• 1/4teaspoon ground cinnamon
• 1teaspoon lemon juice
•  Confectioners' sugar for dusting

Directions

• 1. Adjust oven rack to upper-middle position; heat oven to 500 degrees.
  
  
• 2. Whisk to combine flour, granulated sugar, and salt in medium bowl. In second medium bowl, whisk eggs, half-and-half, and vanilla until combined. Add liquid ingredients to dry and whisk until no lumps remain, about 20 seconds; set batter aside.
  
  
• 3. Heat butter in 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add apples, brown sugar, and cinnamon; cook, stirring frequently with heatproof rubber spatula, until apples are golden brown, about 10 minutes. Off heat, stir in lemon juice.
  
  
• 4. Working quickly, pour batter around and over apples (see illustration 1 from "Step by Step: Preparing the Pancake). Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes.
  
  
• 5. Using oven mitts to protect hands, remove hot skillet from oven and loosen pancake edges with heatproof rubber spatula; invert pancake onto serving platter (see illustrations 2 and 3 from "Step by Step: Preparing the Pancake"). Dust with confectioners’ sugar, cut into wedges, and serve.
  

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