A favorite in my family is known by many names but the one we use most often is Dutch Baby, also known as German Apple Pancake.
As with most pancakes it's a basic combination of eggs, milk and flour. But when whipped up in its own special way it creates a little bit of Nirvana on your breakfast plate.
There's a variety of reasons people feel it is called the German Apple Pancake. The most common of these seems to be from the Pennsylvania Dutch. These were a group of German immigrants, and the ”Dutch” comes from a corruption of the German word “Deustch”. They were really Pennsylvania Deustch, or Pennsylvania Dutch.
About last week my wife and I found ourselves hungry and near one of the well-known Walker Brothers Pancake Houses. Of course we stopped in and enjoyed sharing a large and delicious apple pancake. The reminiscence of this meal has lingered in the back of my mind.
I'd like to share with you my recipe for this wonderful Sunday morning treat. Be careful though this can be such a large ingestion of sugar that an hour to two later your body can revolt by insisting that you take a nap.
German Apple Pancake
2 Tbl unsalted butter
2 apples, peeled cored and sliced a quarter inch thick
1/3 cup packed light brown sugar
1 tsp cinnamon
3/4 cup whole milk
1 tsp vanilla
3/4 cup all-purpose flour
1/2 tsp baking powder
2 tsp sugar
1/2 tsp salt
3 Tbl unsalted butter, melted
Preheat oven to 425°. Sift together flour, baking powder, salt and sugar set aside. In another bowl beat eggs, milk and vanilla until well incorporated. Slowly whisk in the flour a little at a time to avoid lumps and then whisk in the melted butter, set aside.
In a small bowl mix the 1/3 cup brown sugar with the 1 tsp cinnamon, set aside.
Heat a 10 inch, nonstick, fry pan on medium-high heat, melt the 2 tablespoons of unsalted butter. Add your sliced apples and toss to coat, turn off the heat and sprinkle the brown sugar/cinnamon mixture all around the apples, toss quickly to coat. Pour in the pancake mixture and place the whole pan in the oven.
This should bake for approximately 40 minutes until well set. The pancake batter will puff high and look dark brown. When you think it's done remove from the oven and invert onto a large serving plate. Be extremely careful as the hot melted sugar on the bottom of the pan can run out. Most often these pancakes will lose their puffiness as they sit on the plate.
Garnishing for this dish is up to your individual tastes. Lemon wedges, powdered sugar, pure maple syrup, fresh fruit are among your choices.