A Pancake to Rock Your World: German Apple Pancake

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A Pancake to Rock Your World: German Apple Pancake
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This custardy European pancake, loaded with caramelized apples, is just as good for dessert as it is for brunch.

Just as good for dessert as brunch, this German confection features an easy custardy pancake that's loaded with caramelized apples. [Photograph: Yvonne Ruperti]Though called a pancake, this German version bears little resemblance to the fluffy flapjacks that we're used to on this side of the Atlantic. German pancakes, also sometimes referred to as Dutch Babies, are made of a non-leavened crepe-like batter. Fruit is first cooked in a skillet and then covered with a pour of batter.

dessert, but my favorite is to serve it at brunch, drizzled with maple syrup and with a crisp slab of smoky bacon on the side. My German apple pancake is little different. Where most batters use all milk, I incorporate yogurt into mine for a richer flavor. Sour cream can be substituted, and of course if you only have milk on hand, that's fine too. This pancake is very forgiving. I also use a fair amount of apples—about 1 3/4 pounds—to make sure that there's a forkful of fruit in every bite.

As for the apples, go for tart, firm fleshed ones such as Granny Smiths. They'll hold their shape perfectly and their flavor is sweet-tart enough to balance the vanilla-scented pancake. If you use other varieties, just take care when sautéing the apples on the stove: some apples may have a tendency to get mushy.

To serve, the pancake needs to be inverted onto a plate so that that moist, caramelized apples are on top, sort of like a. To do that successfully, let the pancake rest in the pan for about five minutes to allow it to set slightly . Then invert a serving plate on top of the pan and flip the pan and plate over in one quick motion so that the pancake falls onto the plate in one motion.

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