If you have small children or a hectic morning, measure dry ingredients into bowls. Cover and reserve.
Base Batter
Preheat oven to 300°F degrees.
4 eggs
Beat eggs with an electric hand mixer on medium speed until foamy, about 2 minutes.
½ cup milk
2 tablespoons whipping cream
Add milk and cream, beating until well blended, about 1 minute. Set aside.
¾ cup bread flour
1 tablespoon confectioners' sugar
1 ½ teaspoons wheat gluten (optional)
¼ teaspoon salt
1/8 teaspoon nutmeg
Sift flour, confectioners' sugar, gluten, salt and nutmeg together in a medium bowl. (The wheat gluten helps the pancakes rise more, but can easily be omitted.)
Add one third of the flour mixture to the reserved egg mixture and beat on low speed to combine, about 2 minutes. Repeat with remaining flour.
Let batter rest for 15 minutes. Continue with prep for apples and cinnamon topping.
Apples
1 tablespoon unsalted butter
Melt butter in an 9-inch non-stick oven-safe skillet (cast iron preferably) over medium heat. (If doubling recipe, use a 12-inch skillet.)
2 large Granny Smith apples, peeled, cored, cut into 1/4-inch slices
Cook apple slices in skillet, turning occasionally, until apples begin to soften and sweat, but not brown, about 4 minutes. Transfer to a medium bowl. Reserve skillet for assembly.
Cinnamon Topping
4 tablespoons dark brown sugar
3 tablespoons superfine sugar
3 teaspoons ground cinnamon
½ teaspoon cornstarch
Mix the brown sugar, superfine sugar, cinnamon, and cornstarch in a small bowl with a fork.
3 tablespoons butter, metled
Slowly pour butter into the cinnamon-sugar mixture, stirring with a fork until completely mixed.
Assembly
Spread the cinnamon sugar mixture over the bottom of the now-empty skillet with a spatula.
Layer the apples evenly over the sugar mixture. They should completely cover the bottom of the skillet.
Pour the batter over the apples until the batter is ¼ inch below the rim or until you have used up all of the batter. Discard any excess batter.
Baking
Place skillet in the preheated oven. Reduce heat from 300°F to 250°F. Bake for 30 minutes to help batter set and pancake form. (If doubling the recipe for a 12-inch skillet, bake at 250°F for 40 minutes.)
Remove from oven. Cover with foil to keep warm. Increase oven to 500°F.
When oven reaches 500°F, remove foil and place pan back in oven. Immediately reduce the temperature to 450°F. Bake until pancake puffs up and the top edges turn a deep brown, about 12-15 minutes. Watch carefully during the last few minutes to ensure that it does not overcook. (If doubling the recipe for a 12-inch skillet, bake for 15-20 minutes.)
Remove pan from oven and carefully invert pancake onto a platter or plate. Serve immediately.
From MakeBetterFood.com. . (makebetterfood.com/recipes/walker-brothers-original-pancake-house-baked-german-apple-pancakes/). Adapted from Katz, Steven L. 'Chicago's Big Apple.' (The Chicago Tribune, January 10, 2007). Augmented with notes found on Joelen's Culinary Adventures.
2 large Granny Smith apples, peeled, cored, cut into 1/4-inch slices
4 tablespoons dark brown sugar
3 tablespoons superfine sugar
3 teaspoons ground cinnamon
½ teaspoon cornstarch
3 tablespoons butter, metled
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If you have small children or a hectic morning, measure dry ingredients into bowls. Cover and reserve.
Preheat oven to 300°F degrees.
Beat eggs with an electric hand mixer on medium speed until foamy, about 2 minutes.
Add milk and cream, beating until well blended, about 1 minute. Set aside.
Sift flour, confectioners' sugar, gluten, salt and nutmeg together in a medium bowl. (The wheat gluten helps the pancakes rise more, but can easily be omitted.)
Add one third of the flour mixture to the reserved egg mixture and beat on low speed to combine, about 2 minutes. Repeat with remaining flour.
Let batter rest for 15 minutes. Continue with prep for apples and cinnamon topping.
Melt butter in an 9-inch non-stick oven-safe skillet (cast iron preferably) over medium heat. (If doubling recipe, use a 12-inch skillet.)
Cook apple slices in skillet, turning occasionally, until apples begin to soften and sweat, but not brown, about 4 minutes. Transfer to a medium bowl. Reserve skillet for assembly.
Mix the brown sugar, superfine sugar, cinnamon, and cornstarch in a small bowl with a fork.
Slowly pour butter into the cinnamon-sugar mixture, stirring with a fork until completely mixed.
Spread the cinnamon sugar mixture over the bottom of the now-empty skillet with a spatula.
Layer the apples evenly over the sugar mixture. They should completely cover the bottom of the skillet.
Pour the batter over the apples until the batter is ¼ inch below the rim or until you have used up all of the batter. Discard any excess batter.
Place skillet in the preheated oven. Reduce heat from 300°F to 250°F. Bake for 30 minutes to help batter set and pancake form. (If doubling the recipe for a 12-inch skillet, bake at 250°F for 40 minutes.)
Remove from oven. Cover with foil to keep warm. Increase oven to 500°F.
When oven reaches 500°F, remove foil and place pan back in oven. Immediately reduce the temperature to 450°F. Bake until pancake puffs up and the top edges turn a deep brown, about 12-15 minutes. Watch carefully during the last few minutes to ensure that it does not overcook. (If doubling the recipe for a 12-inch skillet, bake for 15-20 minutes.)
Remove pan from oven and carefully invert pancake onto a platter or plate. Serve immediately.
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