German Apple Pancakes: Breakfast-Brunch
Prep time:25 Minutes
5 Large Eggs
2 teaspoons Vanilla Extract
1/2 cup Granulated Sugar
1/3 cup All-purpose Flour
1 teaspoon Baking Powder
1/8 teaspoon Fine Sea Salt
1 1/2 tablespoons Unsalted Butter
2 Large Tart Apples, Peeled, Corded & Cut into Wedges
1 teaspoon Ground Cinnamon
1 tablespoon Confectioners' Sugar
3/4 cup Fresh Raspberries (optional)
1/4 cup Creme Fraiche
1 1/2 cups Apple Cider Reduction
In a blender, combine the eggs, the vanilla, and the 1/2 cup granulated sugar and blend until combined, about 5 seconds. Add the flour, baking powder, and salt and mix until smooth, about 10 seconds more.
Preheat the oven to 375 degrees. Place a 10-inch ovenproof, nonstick frying pan over medium heat and add the butter. When the butter has foamed and the foam has subsided, add the apples and saute, stirring occasionally, until softened, 4-5 minutes. Sprinkle the apples with the cinnamon and the remaining 1 tablespoon granulated sugar. Stir together and saute' until the apples are glazed and the edges are slightly translucent, about 2 minutes longer.
Spread the apples evenly in the frying pan and pour the batter slowly over the top, so the apples stay in place. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes. Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes longer.
Remove from the oven, invert a flat serving plate over the frying pan, and then, holding the pan and plate together, invent them together and lift off the pan. Cut the pancake into 3 or 4 wedges and transfer to individual plates. If desired sprinkle each portion with confectioners' sugar, scatter with a few raspberries, add a dollop of creme fraiche on top and drizzle with apple cider reduction. Serve immediately.
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