Friday, 18 March 2011

German Apple Pancake

Lesson for this recipe: use a non-stick pan! As you can see from the pictures the brutality of the removal from the pan I used is quite evident. :) I swear I'll post a better illustration later.

Despite the messed up appearance of the final product the flavour was sublime. Yum! Most especially since it is not particularly sweet. If you need further sugar boost, copious amount of maple or golden syrup over it will do the job.

This is adapted from excellent The New Best Recipe cookbook which is currently providing me with a lot of culinary ideas.

German Apple Pancake

3/4 cup whole milk (or half single cream and half whole milk)
1 tsp vanilla extract
2 large eggs - lightly beaten
1/2 tsp fine salt
1 Tbsp granulated sugar
1/2 cup plain flour
1 Tbsp unsalted butter
3 medium Golden Delicious or Granny Smith apples
1/4 cup firmly packed light brown sugar
2 Tbsp icing sugar (confectioner's)
  1. Pre-heat oven to 260°C/fan 240°C/500°F.
  2. Peel and core the apples and cut into 1/4-inch slices.
  3. Mix the milk, eggs, vanilla, salt and granulated sugar until well combined. Set aside.
  4. In a 10-inch non-stick oven-proof pan, melt the butter.
  5. Add the apples and sprinkle the brown sugar over.
  6. Cook over medium-high heat while stirring occasionally until the apples turn golden (about 10 minutes).
  7. Remove the pan from the heat. Pour the batter around the edge of the pan then over the apples.
  8. Place the pan in the oven and reduce the temperature to 220°C/fan 200°C/425°F.
  9. Bake until puffed and browned - about 16 minutes.
  10. Loosen the edge of the pancake with a heatproof spatula. Invert the pancake on a serving plate and dust top with icing sugar. Serve immediately with warm maple syrup.