German Apple Pancake (Apfelpfannkuchen)

This may look daunting, but it is actually quite simple to make, and the end result is incredible. This is well-worth throwing together on the weekend. This is your excuse for dessert for breakfast!

This makes one large pancake, serves 6-8

For the pancake:
4 eggs
1/2 cup unbleached A/P flour
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon freshly ground nutmeg
Pinch of sea salt
1 cup milk or water
1 teaspoon vanilla extract
2 tablespoons butter, melted

For the apples:
1/4 cup (4 tablespoons) butter
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
3 apples, peeled (if desired), cored and sliced about 1/4" thick

Preheat the oven to 425 degrees.

For the pancake, beat the eggs in a large mixing bowl. Add the flour, baking powder, sugar, nutmeg, and sea salt. Mix well. Pour in the milk or water while stirring constantly. Add the vanilla and melted butter. Mix well and set aside to rest while you make the apples.

In a small bowl, combine the sugar with the cinnamon and nutmeg.

In an oven-proof sauté pan, melt the butter over medium heat. Sprinkle half of the sugar mixture over the butter. Toss in the apples, stirring to coat all of the apples with the butter and sugar. Cook the mixture for just a minute or so, allowing the apples to caramelize.  Sprinkle the rest of the sugar mixture over the top of the apples. Pour the pancake batter on top. Put the pan directly in the hot oven. Bake at 425 degrees for 15 minutes, then turn the heat down to 375 degrees and bake for another 10 minutes. Remove from the oven, and immediately turn the pancake out, flipping it over (caramelized apples up) onto a large serving platter.  Cut into slices and serve immediately.

Enjoy!