"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

German Apple Pancake Recipe

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This recipe for German Apple Pancake, by , is from Three Generations of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michele Gordon


1/2 cup all-purpose flour
1 Tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs
2/3 cup half-and-half
1 teaspoon vanilla extract
2 Tablespoons unsalted butter
1 1/4 pounds apples (3 to 4 large apples), peeled, cored, quartered and sliced 1/2 inch thick
1/4 cup packed light or dark brown sugar
1/4 teaspoon cinnamon
1 teaspoon fresh lemon juice
Confectioners' sugar for dusting

Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees. Whisk together the flour, sugar and salt in a large bowl. In another bowl, whisk together the eggs, half-and-half and vanilla. Whisk the wet ingredients into the dry ingredients until there are no lumps. Melt the butter in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the apples, brown sugar and cinnamon and cook until the apples are golden brown, about 10 minutes. Take off the heat and stir in the lemon juice. Quickly pour the batter around the edge of the skillet, then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees. Bake until the pancake has risen above the edge of the skillet and is brown, about 18 minutes. Loosen the pancake edges from the hot skillet with a spatula and invert the pancake onto a large plate or serving platter. Dust with the confectioners' sugar and cut into wedges before serving. Serves 4.




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