Several weeks ago I (re)found a stack of folders containing hundreds of recipes that I had squirreled away. Initially, these folders were completely forgotten about until last Fall when I had packed them up in preparation for moving. Finally, I took some time to go through all those folders… thank you productivity stopping headache!
Always on the lookout for something delicious to start my day off with, I found an old print-out for German apple puff pancakes. What I had envisioned in my head (fluffy pancakes with a layer of apples on the bottom) was completely different from the end result. Turns out I was very much okay with that!
German Apple Puff Pancake
2 medium firm apples, cored, peeled, and sliced 1/4″ thick
3 Tbsp butter
3 Tbsp sugar
1 1/2 Tsp cinnamon
1/2 cup milk
1/2 cup all-purpose flour
1/2 tsp salt
splash of vanilla
Preheat oven to 425°F. In a small bowl mix cinnamon and sugar, set aside. Peel apples and cut into 1/4″ slices. Melt butter in a large cast-iron skillet; add enough apples so that the bottom of the skillet is covered. Sprinkle cinnamon/sugar mixture evenly over apples and sauté until they become soft and light brown on both sides, approximately 4-5 minutes.
Gently mix remaining ingredients into a smooth batter and pour over-top apples. Place skillet into preheated oven and bake for 20-25 minutes. DO NOT open the oven door while your puff pancake is baking, instead, use the oven light to see if it is done. Once the pancake no longer appears wet it is done.
To serve, invert skillet over a large round plate. It helps to run a metal spatula along the underside before flipping, this way the apples do not stick to the bottom.
I’m definitely making this again, and most likely it will be tomorrow! However, this time I think I’m going to slice up some of my canned peaches instead of apples.
Images and content copyright © 2013 Danielle R Limoge. Recipe adapted from the magical melting pot blog (no longer available).