Edible Landscaping

German Apple Pancake


Try various heirloom apple varieties, such as the dark red 'Arkansas Black' or brightly colored 'Pink Lady', when cooking.

Although usually considered a dish for breakfast, this quick and simple treat is also great as a dessert or a light supper. The apple variety you choose greatly affects the flavor, so choose what you prefer, tart or sweet.

  • 1 tablespoon unsalted butter
  • 1/2 to 3/4 pound apples (about 2 large apples), quartered, peeled, cored, and sliced 1/4 inch thick
  • 2 tablespoons packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon fresh lemon juice
  • 1/4 cup white whole wheat or all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract

Adjust oven rack to the middle position and heat the oven to 500 degrees.

Melt butter in an 8-inch cast iron or other ovenproof skillet over medium-high heat. Add the apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are softened and golden brown, about 10 minutes. Remove from heat and stir in the lemon juice.

In a bowl, combine the flour, granulated sugar, and salt. In another bowl, whisk together the egg, milk, and vanilla. Add the egg mixture to the flour mixture and stir just until batter is smooth.

Quickly pour the batter around the edge of the skillet, then directly over the apples. Place the skillet in the oven and immediately reduce heat to 425° F. Bake until the pancake has risen above the edge of the skillet and is golden brown, about 15 minutes. Loosen the edges of the pancake with a spatula and invert the pancake onto a plate. Dust with confectioners' sugar or serve with maple syrup.

Cut into wedges to serve.

Makes 2 servings.

 

Recipe by Maggie Oster, author of 20 books on gardening and cooking and a regional editor for NGA. Maggie lives to garden and eat on the family farm in Southern Indiana.

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