German Apple Pancake

Preparation

1. To 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.
2. Meanwhile, bring cider to a boil in a medium saucepan over medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into the sautéed apples. Set aside.
3. To prepare pancake: Preheat oven to 400°F. Coat a 12-inch cast-iron or other ovenproof skillet with cooking spray.
4. Whisk 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.
5. Bake the pancake for 15 minutes. Reduce oven temperature to 350°; bake until the pancake is golden and puffed, 15 minutes more. (The pancake will deflate when removed from the oven.)
6. Meanwhile, gently reheat the apple topping, if necessary. Dust the pancake with confectioners’ sugar and cut into wedges. Serve immediately, with the warm apple topping.

Tips & Notes

• Make Ahead Tip: The topping (Steps 1-2) will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.

Nutrition