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German Apple Pancake
1 h 10 m
EatingWell Test Kitchen
“A judicious use of butter and sugar gives this classic German apple pancake—also known as a Dutch baby—less than a third of the fat and considerably fewer calories than the original breakfast treat. The topping—sautéed apples glazed with apple-cider syrup—is wonderful on oatmeal, waffles and frozen yogurt too.”
1½ teaspoons butter
1½ teaspoons canola oil
4 Granny Smith apples, peeled and sliced
3 tablespoons sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 cup apple cider
3 large eggs
¼ cup all-purpose flour
2 teaspoons sugar
¼ teaspoon salt
1 cup low-fat milk
Confectioners' sugar, for dusting
1To prepare topping: Heat butter and oil in a large nonstick skillet over medium heat until melted. Add apples and 3 tablespoons sugar; cook, stirring, until the apples are tender and golden, about 20 minutes. Stir in vanilla and cinnamon.
2Meanwhile, bring cider to a boil in a medium saucepan over medium-high heat. Cook until reduced to ⅓ cup, 10 to 15 minutes. Stir into the sautéed apples. Set aside.
3To prepare pancake: Preheat oven to 400°F. Coat a 12-inch cast-iron or other ovenproof skillet with cooking spray.
4Whisk eggs, flour, 2 teaspoons sugar and salt in a mixing bowl until smooth. Gradually add milk, whisking until smooth. Pour the batter into the prepared skillet.
5Bake the pancake for 15 minutes. Reduce oven temperature to 350 degrees ; bake until the pancake is golden and puffed, 15 minutes more. (The pancake will deflate when removed from the oven.)
6Meanwhile, gently reheat the apple topping, if necessary. Dust the pancake with confectioners' sugar and cut into wedges. Serve immediately, with the warm apple topping.
To make ahead: The topping (Steps 1-2) will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.