I came home from the farmer’s market yesterday with 20 pounds of Gala apples (insert Homer Simpson “Woo Hoo!” here). My dilemma is, I can’t decide whether I should make them into sauce, or try to store them for eating later on (we go through a lot of apples in this house).
While mulling that over, I used a few of them to make a delicious German Apple Pancake for breakfast this morning. It’s a family favorite and a comforting cool weather treat.
German Apple Pancake
2 tart apples (about 1 lb), peeled and chopped (cut apple into 12 slices and each slice into 3-4 pieces)
2 tbsp. butter (plus extra for pan)
1 tbsp. lemon juice
1/2 tsp. cinnamon
1/4 cup brown sugar
Preheat oven to 450 degrees. Brush melted butter into a 10 inch oven proof pan; sprinkle with granulated sugar. Melt butter in a (preferably cast iron) frying pan. Add apples, cinnamon, lemon juice and brown sugar. Stir until apples are soft and caramelized, about 10-12 minutes. Distribute apples evenly over the bottom of the prepared pan.
While apples are cooling, place the following ingredients in the bowl of a food processor:
3/4 cup milk
5 tbsp. sugar
1/2 tsp. salt
2 tbsp. melted butter
2/3 cup flour
Process for 3 minutes. Pour batter over apples. Place in hot oven; reduce oven temperature to 400 degrees. Bake for 20 – 25 minutes, until edges are puffed and golden. Run a knife around the edges of the pan and invert onto a serving platter. Dust with confectioners sugar (if desired) and serve with lightly sweetened whipped cream. This can also be made as individual cakes using a large muffin tin. Reduce baking time to 10 – 15 minutes.
German Apple Pancake is wonderful anytime, but is special enough for Christmas morning.