Apfelpfannkuchen (German Apple Pancakes)

Ingredients

Ingredients

Preheat oven to 475℉ (246℃).

Peel, core and very thinly slice the apples: you should have approximately 1½ cups.

Melt 3 tablespoons of the butter over medium low heat in a small fry pan, and sauté the apples until they are just tender.

Meanwhile place the flour, milk, eggs, vanilla, salt and nutmeg in a bowl, and whisk until smooth.

Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes - the pan has to be very hot for this to work.

When it is well heated, add the remaining 2 tablespoons of butter to melt and put the skillet back in the oven. The butter should be very hot but not brown.

Remove the skillet from the oven, quickly place the warm apple slices over the melted butter, and pour the batter evenly over all.

Bake for about 6 minutes. Reduce heat to 425℉ (220℃) and bake about 12 minutes until the edges are brown and the top is slightly golden.

The pancake will puff and climb up the sides of the pan.

Invert the pancakes onto a serving plater.

Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup.

Note:

If you do not use apples, add ¼ cup (½ stick) butter to the hot skillet.