German Apple Pancake

Name: German Apple Pancake
Yield: Serves 4
Cuisine: Eastern European & German
Ingredients: 1/2 cup, unbleached all-purpose flour (2 1/2 ounces); 1 tablespoon, granulated sugar; 1/2 teaspoon, table salt; 2 , large eggs; 2/3 cup, half-and-half; 1 teaspoon, vanilla extract; 2 tablespoons, unsalted butter; 1 1/4 pounds, Granny Smith apples or Braeburn apples (3 to 4 large apples), peeled, quartered, cored, and cut into 1/2-inch-thick slices; 1/4 cup, light brown sugar or dark brown sugar; 1/4 teaspoon, ground cinnamon; 1 teaspoon, lemon juice; , confectioners' sugar for dusting

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Appears in Cook's Illustrated January/February 2003, America's Test Kitchen TV

Desserts or Baked Goods

Eastern European & German

Fruit

Breakfast & Brunch

This Old World classic combines the best qualities of a popover and a pancake. Could we make one that had both great apple flavor and perfect puff-pancake texture?

SERVES4

TIME55 minutes

has video

WHY THIS RECIPE WORKS

The perfect German apple pancake recipe should produce a pancake with crisp, lighter-than-air edges and a custardlike center, with buttery sautéed apples baked right into the batter. To give the pancake a rich flavor without sacrificing the...

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