GERMAN APPLE PANCAKE WITH CINNAMON AND NUTMEG

GERMAN APPLE PANCAKE WITH CINNAMON AND NUTMEG image

Yield 1 large pancake

Number Of Ingredients 17

Batter:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon sugar
1/8 teaspoon coarse salt
1/8 teaspoon ground nutmeg
4 large eggs
1 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
Apples:
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup thinly sliced Granny Smith apples
Garnish:
powdered sugar, to taste

Steps:

1) To prepare batter, combine flour, baking powder, 1 tbsp. sugar, salt and 1/8 tsp. nutmeg in a medium bowl, stirring with a whisk. Combine eggs, milk, butter and vanilla in a 2+ cup liquid measuring cup, stirring with a whisk. Add egg mixture to flour mixture and let stand for 20-30 minutes. 2) Preheat oven to 425. 3) Coat the bottom and sides of a 10" ovenproof skillet with cooking spray (or grease with butter in a pinch). Combine 1/2 cup of sugar, cinnamon and nutmeg for apple mixture in a small bowl, then sprinkle half of this mixture evenly over the sides and bottom of the skillet. Arrange the thin apple slices in an even single layer across the pan. Sprinkle remaining sugar mixture over the apples. Cook over medium low heat until apples soften and mixture bubbles (~8 minutes). Remove from heat and slowly pour batter over the apple mixture. 4) Bake at 425 for 15 minutes, then reduce heat to 375 and continue to bake for roughly 13 minutes. Pancake should puff 3-4 inches from the skillet, so be sure to adjust the racks in your oven to accomodate this distension. Sift powdered sugar over the top of pancake, or serve as dessert with a side of vanilla ice cream.