German Apple Pancakes
We chose Granny Smith Apples -- they have a sweet-tart flavor, and they're firm, so they won't break apart when cooked. After you've cut the apples, gently toss them with brown sugar, cinnamon, and lemon juice. Lemon keeps the fruit from turning brown after it's cut.
- Yield: Makes 6 pancakes
- 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.