German Apple Pancakes
This is a dish built for a cast iron skillet. The edges pull away from the pan as the heat hits the eggs, turning the fruit tender while the batter sets into a sturdy base.
Commit to the oven
The skillet must be screaming hot before you pour in the batter, and you must avoid opening the oven door while it rises.
- 10-inch cast iron skillet
- whisk
- mixing bowl
What goes in.
- 2large apples, peeled and sliced into thin wedges
- 3large eggs
- 1/2 cupall-purpose flour
- 1/2 cupwhole milk
- 2 tbspunsalted butter
- 1 tbspgranulated sugar
- 1/2 tspcinnamon
Managing the skillet heat
You are searing the apples in butter on the stovetop first, then pouring the batter over them. The transition to the hot oven is what forces the vertical puff.
The method.
Preheat
Set your oven to 425°F (220°C). Place the empty cast iron skillet inside while it preheats.
Mix batter
Whisk eggs, flour, milk, and sugar until smooth. Let it rest while you prep the fruit.
Sear apples
Carefully remove the hot skillet from the oven. Add the butter; it should foam immediately. Toss in the apple wedges and cinnamon, sautéing on the burner for two minutes until they soften.
Bake
Pour the batter over the apples. Transfer the skillet back to the oven. Bake for 15-18 minutes until the center is set and the edges are deep brown.
Other turns to take.
Savory Version
Omit the sugar and cinnamon, replacing the apples with thinly sliced leeks or onions sautéed in bacon fat.
When it doesn't go to plan.
Use a firm, tart apple like a Granny Smith so it holds its shape during the bake.
Room temperature eggs incorporate more air, helping the pancake rise higher.
Serve immediately; this dish loses its dramatic puff within minutes of leaving the heat.
The ones that keep coming up.
Why didn't my pancake rise?
The oven was likely not hot enough, or the skillet had cooled down too much before the batter hit it.
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