German Apple Pancake

Instructions

1. 1

   Preheat Oven and Skillet: Place a 10-inch cast-iron or other oven-safe skillet on the middle rack of your oven. Preheat the oven to 425°F (220°C). Allowing the skillet to get screaming hot is key to a good puff.

2. 2

   Cook the Apples: While the oven preheats, melt 2 tablespoons of butter in a separate, medium-sized pan over medium heat. Add the sliced apples, brown sugar, and cinnamon. Cook, stirring occasionally, for 5-7 minutes until the apples are tender but still hold their shape. Remove from heat and set aside.

3. 3

   Prepare the Batter: In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend for 30-45 seconds until completely smooth and frothy. Alternatively, whisk the eggs vigorously in a bowl until light and foamy, then whisk in the remaining batter ingredients until just combined (a few small lumps are okay).

4. 4

   Assemble the Pancake: Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter to the skillet and swirl it around to coat the bottom and sides as it melts and sizzles. Immediately pour the batter into the center of the hot skillet. Quickly arrange the cooked apple slices over the batter.

5. 5

   Bake to Perfection: Immediately return the skillet to the oven. Bake for 18-20 minutes. Do not open the oven door during baking. The pancake is done when it has puffed dramatically and the edges are a deep golden brown.

6. 6

   Serve Immediately: Carefully remove the skillet from the oven. The pancake will begin to deflate almost immediately. Dust generously with powdered sugar, squeeze fresh lemon juice over the top if desired, slice into wedges, and serve hot directly from the skillet.