German Apple Pancake

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German Apple Pancake

Prep 15 m

Cook 20 m

Ready In 35 m

4 Servings

456 Calories


"Also known as a Dutch baby, this is a terrific 'special day' recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it."

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  1. 4 eggs

  2. 1/2 cup unbleached all-purpose flour

  3. 1/2 teaspoon baking powder

  4. 1 tablespoon sugar

  5. 1 pinch salt

  6. 1 cup milk

  7. 1 teaspoon vanilla extract

  8. 2 tablespoons unsalted butter, melted

  9. 1/2 teaspoon ground nutmeg

  10. 1/4 cup unsalted butter

  11. 1/2 cup white sugar, divided

  12. 1/2 teaspoon ground cinnamon

  13. 1/2 teaspoon ground nutmeg

  14. 1 large tart apple - peeled, cored and sliced


  1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.

  2. Preheat oven to 425 degrees F (220 degrees C).

  3. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.

  4. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

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