German Apple Pancake
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 texture, we used half-and-half in the batter. Granny Smith apples provided a perfect balance of sweetness and tartness. Cutting the apples into 1/2-inch-thick pieces kept them from turning mushy, and cooking them in brown sugar with cinnamon and lemon juice made them at once earthy and bright. Baking at a high heat initially gave the batter the quick rise it needed, and then turning the heat to a more moderate temperature cooked the pancake to perfection.