German Apple Pancake

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

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.

Eating Well, 1997

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