German Apple Pancake
This German Apple Pancake may be light and airy, but it's full of warm and comforting flavors. Nutmeg, cinnamon, and apples are baked in to the pancake batter, yielding a puffed to perfection pancake, baked right in a cast iron skillet. This is your new favorite brunch recipe!
Servings: 6 servings
Ingredients
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1/2 tsp baking powder
- 1 Tbsp granulated sugar
- 1/8 tsp salt
- 1/8 tsp grated whole nutmeg
- 8 egg whites
- 1 cup milk (I used along milk)
- 2 Tbsp butter, melted
- 1 tsp vanilla extract
For the apple mixture:
- 1/2 cup granulated sugar, divided
- 1/2 tsp ground cinnamon
- 1/2 tsp grated whole nutmeg
- 1 cup thinly sliced Granny Smith apple
- 1 Tbsp powdered sugar
Instructions
- To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg whites, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.
- Preheat oven to 425°.
- o prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
- Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.
Notes
From Cooking Light's, "Way to Bake".