German Apple Pancake

Recipe View In a large bowl, whisk together the eggs, flour, 1 tablespoon of sugar, baking powder, and salt until smooth. Gradually whisk in the milk, ensuring no lumps remain. Stir in the vanilla extract, melted butter, and 1/4 teaspoon of nutmeg. (5 minutes)

Recipe View Cover the bowl and let the batter rest for at least 30 minutes at room temperature, or refrigerate overnight. This allows the gluten to relax, resulting in a more tender pancake. (30 minutes or overnight)

Recipe View Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet (cast iron is ideal) in the oven to preheat as well. (15 minutes)

Recipe View Carefully remove the hot skillet from the oven. Add the 1/4 cup of unsalted butter to the skillet and swirl to coat the bottom and sides. (2 minutes)

Recipe View In a small bowl, combine 1/4 cup of sugar, cinnamon, and the remaining 1/4 teaspoon of nutmeg. Sprinkle this mixture evenly over the melted butter in the skillet. (1 minute)

Recipe View Arrange the apple slices in a single layer over the sugared butter mixture. Sprinkle the remaining 1/4 cup of sugar evenly over the apples. (3 minutes)

Recipe View Place the skillet over medium-high heat on the stovetop. Cook until the butter and sugar mixture begins to bubble and caramelize slightly around the edges, about 3-5 minutes. (5 minutes)

Recipe View Gently pour the pancake batter evenly over the apples in the skillet. (1 minute)

Recipe View Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for another 10 minutes, or until the pancake is puffed, golden brown, and set. (25 minutes)

Recipe View Carefully remove the pancake from the oven and let it cool for a few minutes before sliding it onto a serving platter. Cut into wedges and serve immediately. Dust with powdered sugar, if desired.