German Apple Pancake - Sweet Pancakes Recipe

Here is an easy recipe using basic ingredients that produces stunning results every time. The thin batter, similar to popover batter, is pored over sauteed apples. While it bakes it creates steam, resulting in a puffy pancake, golden and crisp on the outside, soft and eggy on the inside. Sliced fresh pears or peaches can be used instead of apples; a handful of fresh blackberries or toasted nuts can be added to the fruit for an interesting variation.

Preheat the oven to 375 F. In a medium bowl, whisk together the milk, eggs, flour, and 2 Tbsp. granulated sugar.

In a skillet over medium high heat, melt the butter. Add the apples, cinnamon, and the remaining 1 Tbsp granulated sugar. Reduce the heat to medium and cook, stirring occasionally, for 2 to 3 minutes, or until the apples are softened slightly. Remove the pan from the heat. Pour the batter over the apples in the pan. Place the pan in the oven and bake for 30 to 35 minutes, or until the pancake is lightly browned and puffy.

Remove the pan from the oven and cut the pancake into wedges. Transfer the wedges to warmed serving plates, dust with confectioners' sugar, and serve with lemon wedges, if desired.