This dish is also known as Dutch Baby pancake or apfelpfannkuchen ... a puffy, eggy pancake filled with caramelized cinnamon apples. It is simply scrumptious for brunch, for breakfast for dinner, or to break a fast, and our version feeds a crowd. Prepare the ingredients ahead, and then combine them and bake it just before serving.
2 cups unbleached all-purpose flour, sifted
1 teaspoon baking powder
1 cup granulated white sugar, divided
1 cup brown sugar, divided
1/2 teaspoon salt
2 cups of whole milk, warmed
1 teaspoon vanilla extract
8 Tablespoons unsalted butter, melted
4 large or apples, peeled, cored and sliced (Granny Smiths work well)
4 Tablespoons melted butter
1 1/2 teaspoons ground cinnamon
In a large bowl, beat eggs and then whisk in milk, stirring well until blended.. Add vanilla and melted butter Separately, whisk together flour, baking powder, half of sugars, and salt. .. Mix dry ingredients into bowl with wet ingredients until mostly smooth. Let batter stand for 30-60 minutes ,
Preheat oven to 400 degrees
Melt additional butter in a large skillet,. we used the Bruntmor 16"cast iron pan. In a small bowl, whisk remainder of sugars, cinnamon .. Add apple slices to warm pan and spoon apple mixture over the butter in pan. Place pan over medium heat until the mixture is somewhat bubbly, and then gently pour the batter mixture over the apples.
Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees and bake for about 12 minutes more. Pour batter over apple mixture. Bake until pancake is puffed and golden brown around edges and center is set but custardy. Optional: Sprinkle with powdered sugar
Slice in the pan and serve, or slide pancake onto serving platter and cut.
Notes Serves 8-10
Recipe can be cut in half and use smaller oven safe pan - preferably nonstick or cast iron
Recipe: Kosher, dairy