Based on a traditional German Apple Pancake recipe, it is the perfect dish for brunch or for any special occasion. If you have an apple slicer/peeler/corer. by all means use it for this dish! We often freeze a bushel of sliced apples in the fall to use all year long for this and other recipes.
Preheat oven to 400°F. In a 9×12 baking dish randomly place 4 Tbsp butter. Put the dish in the oven until the butter is melted. If you want more of a “browned butter” taste, leave it in the oven until the butter fat solids begin to brown.
Filling
- 3 apples – peeled & thinly sliced or chopped
- 3 cup white sugar
- 3 Tbsp brown sugar
- 3 tsp. apple pie spice OR cinnamon
- 1 tsp lemon juice
Combine all ingredients and set aside.
Batter:
- 5 eggs – at room temperature*
- 1 cup unbleached white flour
- 1 cup milk – at room temperature
- ½ tsp. salt
- 1 ½ tsp vanilla extract
- ½ tsp cinnamon
- 1 tsp brown sugar
Combine batter ingredients in a blender. Blend until frothy, then let stand until pan is ready.
When the butter is melted, run the blender again to make the batter frothy. Remove the pan from the oven and quickly add the filling and batter.
Bake at 400°F for 45-60 minutes, or until browned. The pancake will puff up and create its own caramel sauce. Serve hot out of the oven. Enjoy!
If desired, top slices with whipped cream, powdered sugar, or ice cream.
*To quickly get eggs to room temp, put them in a bowl of hot water for a few minutes.