Baked German Apple Pancakes

Baked German Apple Pancakes

Based on the famous Walker Brother's Original Pancake House recipe. This recipe doubles easily to make enough for a crowd.
  • Prep: 30 min
  • Cook: 1 hour
  • Total: 1 hour 30 min
  • Yields 1 amazing pancake, Serves 2 to 4
Baked German Apple Pancakes
  • Night Before (Optional)
  • 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 . ( Adapted from Katz, Steven L. 'Chicago's Big Apple.' (The Chicago Tribune, January 10, 2007). Augmented with notes found on Joelen's Culinary Adventures.

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