If you have ever felt the pangs of guilt at wanting a tarte tatin for breakfast…wait…ok maybe you haven’t, but your girl definitely has, here is your chance to alleviate her from all self-judgment. You can validate all her urges to eat dessert for breakfast by making her German Apple Pancakes. This breakfast confection is ideal because it is both beautiful and it’s super easy. You whirl most of the ingredients in the blender, so level of difficulty is pretty low. Then you throw the dough in the oven. When it emerges it is puffed up and golden. What makes this a pretty dish? Well it’s the concentric arrangement of apples you dutifully placed upon the dough. Dust it with snow-white powdered sugar, place at the center of your table, and get your forks ready; pulling this apart is going to be tops. To be honest, you don’t really even need maple syrup. It’s kind of perfect as is.
German Apple Pancakes
4 large eggs, lightly beaten
1 cup whole milk
1 cup all-purpose flour
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter
2 large apples, peeled, cored, and thinly sliced
1/2 teaspoon ground cinnamon
Pinch of salt
1/3 cup packed light brown sugar
Maple syrup (optional)
In a blender combine the beaten eggs, milk, flour, and vanilla until just blended, being careful to not overmix. Set the batter aside to rest at least 20 minutes.
Position rack in center of oven and preheat the oven to 450ÂºF.
In a heavy ovenproof 12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes.
Add the brown sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.
Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or pot holders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don’t be alarmed when you see the edges of the pancake puff up over the top of the pan–this is the magic that is supposed to take place. Just enjoy it!
Using oven mitts or pot holders, remove the skillet from the oven and serve the pancake immediately, sprinkled with sifted confectioners’ sugar or drizzled with maple syrup, as desired.