Pancakes are one of my favorite ways to start the
day.
German Apple Pancake
Apple Topping
1 1/2 teaspoons butter
1 1/2 teaspoons canola oil
4 granny smith apples, peel, core and slice
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 cup apple cider
Pancakes
3 large eggs
1/4 cup all-purpose flour
2 teaspoons granulated sugar
1/4 teaspoon salt
3/4 cup 1% milk
TO MAKE TOPPING: In a large nonstick skillet, heat butter and oil over medium
heat until melted. Add apples and sugar; cook, stirring, until apples are tender
and golden, about 20 minutes. Stir in vanilla and cinnamon. Meanwhile, in a
medium saucepan, bring apple cider to a boil over medium-high heat. Cook until
reduced to 1/3 cup, 10 to 15 minutes. Stir into sauteed apples. Set aside. (The
topping will keep, covered, in the refrigerator for up to 2 days. Reheat before
serving.)
TO MAKE PANCAKE: Preheat oven to 400ºF. Lightly oil a 12-inch cast-iron or other
ovenproof skillet or coat it with nonstick spray. In a mixing bowl, whisk eggs,
flour, sugar and salt until smooth. Gradually add milk, whisking until smooth.
Pour batter into prepared skillet and bake for 15 minutes. Reduce oven
temperature to 350ºF; bake for 15 minutes more, or until pancake is golden and
puffed. (Pancake will deflate when removed from oven.) Dust pancake with
confectioners' sugar and cut into wedges. Serve immediately, with warm apple
topping.
