German Apple Pancake

I have tried for so long to get this pancake right. I finally did! I never gave up because I just love how this pancake is assembled and how it bakes. The apples are cooked in a cast iron pan and then the batter is made in a blender and poured over the apples. Then you put the stuff in the over and it puffs up. When you take it out, the pancakes sinks and it is so delicious! It is crunchy and soft with a little bit of sweetness from the apples.

I do not peel the apples and prefer to use apples that stand up to cooking. I also like to use cast iron pan and have never used anything else, so don't know how other pans work here. I like cast iron because it holds heat well and I do not have to worry about chemicals doing funky stuff at 450 F.

German Apple Pancake

4 large apples (about 20 ounces), sliced 1/4 to 1/8 inch thin

2 tablespoon unsalted butter

1 teaspoon cinnamon

1 tablespoon fresh lemon juice

1/4 cup dark brown sugar

Batter:
1 cup all purpose flour
2 large eggs, room temperature
1/2 teaspoon sea salt
1 cup whole milk, room temperature
1 tablespoon olive oil

Preheat the oven to 450 F. Add butter to a 12 inch cast iron skillet over medium low heat. Add the apples, lemon juice and brown sugar. Toss with a spatula and cook for a couple of minutes. The apples will soften. Add the sugar and cook until the sugar is caramelized, another 5 to 10 minutes. The apples will take on a deep brown color. Be sure to toss the apples frequently to prevent burning.

When the oven has preheated, combine all the ingredients for the batter in a blender. Buzz for 30 seconds on high. Pour the batter in the pan, starting at the edges and working toward the center. Place into the center rack and bake for 20 minutes and then lower the heat to 400 F and bake for another 10 minutes. The pancake will puff up and separate from the edges a little. Do not open the oven during the 30 minutes of baking!

Remove and drizzle the top with honey. Take a chunk out and enjoy. The leftovers are good, so pack it up and refrigerate and eat it up within 24 hours.