2 large granny smith apples, peeled, cored and sliced 1/4 inch thick
1 tablespoon unsalted butter for sauteing apples
CINNAMON SUGAR MIXTURE
3 tablespoons plus 2 teaspoons dark brown sugar
2 tablespoons plus 1 1/2 teaspoons sugar
2 1/4 teaspoons Cinnamon
2 1/4 teaspoon plus extra pinch of cornstarch
2 tablespoons plus 1 1/2 teaspoons melted unsalted butter
Instructions
SUMMARY Use Granny Smith Apples, they provide the right amount of tartness and can hold up to the high heat when its baked. This recipe is prepared by lightly sauteing apples for 3 to 4 minutes in 1 tablespoon of butter and then layering them in a dry bed of blended sugar and cinnamon. The batter is then poured over the apples and the pan is placed in the oven. The baking requires about 40 minutes, and is done in 2 steps. 1) Allowing the pancake batter to 'set up' by baking it for 25 minutes at 250 degrees. 2) Finally, 'fire up' the apple pancake for 15 minutes at 450 degrees to allow it to rise.
CINNAMON SUGAR MIXTURE- 1) Prepare cinnamon sugar mixture by combine ingredients in a bowl. Blend thoroughly with a fork removing lumps. It will resemble a streusel like topping. 2) Using an 8 inch skillet with sloped sides, spread cinnamon sugar mixture evenly over the bottom. 3) BATTER- 1) Using electric mixer with whisk attachment, whisk eggs until foamy, then pour milk & cream into mixer bowl and blend well. 2) Mix dry ingredients together in separate bowl, then add gradually to egg mixture, a tablespoon at a time, on low to medium power. Continue mixing, scraping sides on bottom with rubber spatula. Then mix on low speed for five minutes. 3) Let batter sit for at least 10 to 15 minutes.
While preparing the Apples, Preheat the oven to 300 degrees. APPLES- 1) Prepare the apples by melting 1 tablespoon butter in pan. 2) Place 30 apple slices in pan and saute for 4 minutes at medium heat turning one or twice. 3) Layer apples on cinnamon mixture. INTRODUCING THE BATTER- 1) Pour batter over the apples that have been layered over the cinnamon sugar mixture in the pan. 2) If you pan appears to fill up before using all the batter, fill the pan with batter to within 1/4 inch below the rim. It will not overflow because the initial baking cycles are at low heat and the batter will set. 3) Place pan in preheated oven and reduce heat to 250 degrees. Bake for 25 minutes. 4) Remove pan from oven, cover with foil or lid and place on stovetop to rest. 5) Increase oven temperature to 500 degrees.
7) When oven reaches 500 degrees, remove foil or lid and place pan in oven. Immediately reduce temperature to 450 degrees and bake for 12 to 15 minutes. 8) Watch carefully during the last 5 minutes until the pancake has risen significantly and the top edges are deep brown. (This level of doneness helps the pancake stay up when inverted.) 9) Have a serving platter or large dinner plate ready where you serve the pancake. 10) Remove pan from oven, USING HOT PAD OR OVE’GLOVE carefully invert pan onto serving plate by holding plate with one hand. Serve immediately. The end product is a beautiful sweet caramelized treat that is fondly known as a Classic Baked German Apple Pancake.
Serving
Suggestions
Serve immediately
Originally Submitted
6/11/2009
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