German Apfelpfannkuchen: Oven-Puffed Apple Pancake with Cinnamon Sugar for Fall Mornings

Preheat the oven to 425°F (220°C) and set a 10-inch cast-iron or ovenproof skillet on the middle rack to heat for 10 minutes.

Serves 4

Ingredients

• 3 large eggs
• 3/4 cup whole milk
• 3/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 3 tablespoons unsalted butter, divided
• 2 medium tart apples (Boskoop or Granny Smith), peeled, cored and sliced 1/4 inch thick
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1 tablespoon powdered sugar, for dusting
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 425°F (220°C) and set a 10-inch cast-iron or ovenproof skillet on the middle rack to heat for 10 minutes.
2. In a blender or bowl, whisk the eggs, milk, flour, granulated sugar, vanilla and salt until completely smooth. Let the batter rest while you cook the apples.
3. Melt 2 tablespoons of butter in a separate skillet over medium heat. Add the apple slices, brown sugar, cinnamon and nutmeg and cook 5 to 6 minutes, turning once, until the apples are tender and glossy.
4. Carefully remove the hot skillet from the oven, add the remaining tablespoon of butter and swirl to coat the bottom and sides.
5. Arrange the caramelized apples in the hot skillet in a single layer, then pour the batter evenly over the top.
6. Return the skillet to the oven and bake 18 to 22 minutes, until the pancake is dramatically puffed at the edges and deep golden brown. Do not open the oven door during the first 15 minutes.
7. Remove from the oven; the pancake will deflate slightly within a minute, which is normal. Dust with powdered sugar and cut into wedges.
8. Serve immediately with a squeeze of lemon, which brightens the caramelized apple and cuts through the buttery richness.
9. Apfelpfannkuchen is Germany's answer to the Dutch baby, a dish that belongs to the first cold mornings of autumn when orchard apples hit the markets in Baden-Württemberg and the Altes Land near Hamburg. Traditional versions are pan-fried thin like a crêpe, but the oven-puffed style has become a weekend favorite because it bakes hands-free while the coffee brews. The tart apples, warm cinnamon and buttery edges make it the perfect bridge between the last of summer's fruit and the warming spices of harvest season.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 9g
• Fat: 14g
• Carbohydrates: 46g
• Fiber: 3g
• Sugar: 24g
• Sodium: 220mg