If you are a fan of a traditional German Apple Pancake you might not like my version. It is light on the pancake and heavy on the apples. But I always have to adjust recipes to suit my taste. Plus I'm only feeding two people. So we don't need a ginormous pile of fluff. Start with 2 peeled and sliced honey crisp apples. Throw them in your antique cast iron skillet along with 1/3 cup packed brown sugar, 4 tbsps butter, 1/4 tsp nutmeg and 3 tsps of cinnamon. The recipe I went by called for 1/4 tsp cinnamon. Good grief. If you don't like cinnamon you should get out of the kitchen! Then cook the apple mixture until it starts to get tender. It's going into the oven so it doesn't need to be fully cooked. Now for the pancake: In a bowl mix 1/2 cup flour, 1/4 tsp baking powder and 1/4 tsp salt. Then add 1/2 cup milk and 1 tsp vanilla. Stir and start adding 3 eggs beating after each one. Now pour the batter over the hot apples and place in a 425 degree oven for 10 minutes. Then bake an additional 10 minutes at 350.
Serve with a sprinkling of powdered sugar. Enjoy! If you want to double the pancake part, you'll be following the original recipe. Only 5 eggs though. And you can add an extra tbsp of melted butter and sugar in the pancake part. Bake for 25-30 minutes. And if you have a lemon on hand give it a squeeze over the pancake. It is either for good luck or for taste. Who knows. I'll be doing my drawing for the Penzey's gift box next week. (details in my Lefse post) So if you are a teacher, leave a comment and I'll throw your name into the mix!