German Apple Pancakes
If your family loves pancakes (of course they do!), they're likely to get even more excited about the baked kind that puffs up in the oven.
- Yield: Makes 6 pancakes
Photography: Tina Rupp
Source: Martha Stewart Kids, Winter 2005
- 2 tablespoons unsalted butter, plus more for tin, and 2 tablespoons melted unsalted butter
- 5 tablespoons granulated sugar, plus more for tin
- 2 Granny Smith apples (about 1 pound)
- 1/4 cup light-brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon ground cinnamon
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup milk
- Confectioners' sugar, for dusting
Preheat oven to 450 degrees. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin; coat with granulated sugar.
Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.
Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Add apples and saute, turning occasionally, until caramelized, 10 to 12 minutes. Remove pan from stove; let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside.
In the bowl of a food processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes.
Pour batter over apples. Transfer tin to oven; reduce heat to 400 degrees. Bake until pancakes puff up, about 15 minutes.
Remove tin from oven; invert onto a flat work surface. Dust with confectioners' sugar; serve immediately.