Bavarian Apple Giant Pancake
One of our favorite recipes at a lower altitude, this beauty does not puff properly above 2500 feet, so we only do it when the barometric pressure is high.
- 4 eggs
- ¾ cup milk
- 1 cup flour
- 1 tsp vanilla
- 2 T lemon juice
- 2 ½ T granulated sugar
- ½ tsp cinnamon
- 1 cup apples, peeled, cored, chopped
- butter
- powdered sugar
Preheat oven to 450 degrees.
Combine granulated sugar with cinnamon. In a bowl toss fruit with 2 teaspoons lemon juice and 1 tablespoon cinnamon-sugar mixture. Into another bowl sift flour, 1 tablespoon remaining cinnamon-sugar mixture, and a pinch of salt. In another bowl whisk together eggs, milk, vanilla, and add to flour mixture in a stream, whisking to combine.
Heat 1 tablespoon butter in a heavy ovenproof skillet over moderate heat, until foam subsides. Pour in batter and sprinkle fruit over. Cook on top of stove for 3 minutes, until underside is set, and bake in middle of oven for 10 minutes.
Remove from oven and sprinkle with remaining cinnamon-sugar mixture and dot with 1 tablespoon butter. Return to overn and bake for 8-10 minutes more, until puffed and golden. Sift confectioner’s sugar over pancake and serve immediately with syrup.
Serves 2-4.
