German Apple Pancake

A few weeks ago we were seriously wishing we were yodele-hee-ing in the Alps with good friends of ours. Logistics here kept us from making the trip we had been hoping for all year. So instead, Behr and I woke up early and indulged with this delicious breakfast. I tend to ascribe to Shauna Niequist's recommendation that you follow a recipe precisely the first time, so that is what we did, minus the artful arrangement of apples. That is what cooking with a toddler (pre-schooler?) will get you. This is a very kid-friendly recipe as it is mostly a bunch of mixing and pouring and the ingredients do not need to be exact measurements.

Ingredients: 

4 eggs 


1/2 cup all-purpose flour 


1/2 teaspoon baking powder 


1 tablespoon sugar 


1 pinch salt 


1 cup milk 


1 teaspoon vanilla extract 


2 tablespoons unsalted butter, melted 


1/2 teaspoon ground nutmeg 


1/4 cup unsalted butter 


1/2 cup white sugar, divided 


1/2 teaspoon ground cinnamon 


1/2 teaspoon ground nutmeg 


1 large tart apple - peeled, cored and sliced 

Directions: 

In a large bowl, blend eggs, flour, baking powder, sugar and salt.
Gradually mix in milk, stirring constantly.
Add vanilla, melted butter and 1/2 teaspoon nutmeg.
Let batter stand for 30 minutes or overnight 
(we popped it in the fridge for about 10 minutes, about the time it took for the next few steps)
Preheat oven to 425.
Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan.
In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg.
Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples.
Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
Bake in preheated oven for 15 minutes. Reduce heat to 375 and bake for 10 minutes.

You can find the original recipe here as well as more of what we are cooking and eating in our home these days.

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