German Apple Pancake
I’m now writing a Cooper’s Table column for Green Door Magazine, sharing my food and finds. In writing my first column, I shared a recipe that was introduced to me by my friend Andrea Fowler of Keeping It Cozy. I love this recipe a lot. It takes very little effort for a big bang outcome. It’s apple season so you have no excuse not to make this little gem. Make sure you use freshly grated nutmeg…this is an absolute must, ok? Ok! Let me know your thoughts troops by sharing a comment or 10!
3/4 cup milk
3/4 cup all-purpose flour
1/2 tsp salt
1 1/2 Tbsp butter
1 lb local tart apples peeled, cored, sliced
1/4 cup butter
1/4 cup sugar
optional: powdered sugar
Pancake: Preheat oven to 450 degrees. Beat together eggs, flour, salt and milk until very smooth. In a cast iron skillet, melt about 1 1/2 Tbsp butter. When hot, pour in batter and place skillet in the oven. Bake 15 minutes at 450 and then lower the temperature to 350 degrees. Continue baking for another 10 minutes until golden brown and bubbly!
Apple Filling: peel, slice and saute apples in butter and sugar. Using a microplane or grater, grate nutmeg into filling. Apples should be medium soft.
Remove pancake from oven, pour apple filling into center and spread evenly. Sprinkle with powdered sugar if you like. Serve immediately.