The Pancake That Wasn't

This is not a recipe for a German Apple Pancake.  In fact, there IS NO SUCH THING.  What we have come to know as the  German Pancake, or Dutch Baby, actually originated in North America.  It is very loosely based on the German Pfannkuchen, which is a thick crepe, and a Dutch breakfast popover.  Leave it to Americans to super size a good thing.  It was a great idea.  Thankfully, there is more than enough of this firm, custard-like pancake to go around.

Baked Apple Pancake

2 Tbs. butter, melted and divided

4 eggs

3/4 cup milk

1/2 tsp. vanilla

1/4 tsp. salt

1/3 cup sugar

3/4 cup all-purpose flour

5 large apples, peeled, cored, and sliced

1/3 cup brown sugar

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

Directions

Preheat oven to 425*.

Use 1 Tbs. melted butter to grease a 10" pie pan or dish (I used a deep pie dish).  In a medium mixing bowl, combine eggs, milk, and vanilla.  In another medium mixing bowl, combine salt, sugar, and flour, stirring well to combine.  Slowly mix  1/3 of egg mixture into dry mixture; stir until smooth.  Continue to mix liquids into batter by thirds until a smooth batter forms and everything looks the same.   Pour into prepared pie dish and bake for 10 minutes.  Do not open oven during baking time. 

Meanwhile, combine remaining 1 Tbs. butter, apples, sugar, cinnamon, and nutmeg in a medium saucepan.  Cook and stir over medium-low heat for 5 minutes, or until apples are tender.  Remove from heat.

When batter has baked for 10 minutes, remove from oven and top with apple mixture.  Some of the batter in the center may be loose.  That is okay!  After adding apples, bake pancake for another 10 minutes, or until pancake is puffy and golden brown around the edges.  Serve immediately when done. 

This may be served with syrup, but we like as it is!