Baked German Apple Pancakes

Directions

• 1/2 c flour
• 1/2 tsp salt
• 3 large eggs
• 1/2 c whole milk
• 2 T butter
• 1 tart apple, peeled and thinly sliced
• 1 T brown sugar
• pinch of nutmeg
• an additional 4T melted butter and 2T lemon juice mixed together with 1T powdered sugar to pour over the baked pancake
• additional powdered sugar – to dust on pancake just before serving.

Preheat oven to 425 degrees.  Mix together flour and salt in a small bowl.  In a medium bowl, whisk the eggs and milk together until frothy and light.  Gradually whisk the flour mixture into the egg mixture, just to blend.  Do not overbeat.

In a 10″ cast iron skillet, melt the butter over medium heat.  Add the apples and brown sugar and saute until the apples are tender, about 5 minutes.  Sprinkle with the nutmeg.

Pour the egg/flour batter over the apples and place the pan in the oven.  Bake for approximately 20-25 minutes, or until the edges are golden brown. Danielle’s grandmother, Margaret, warns that you must not be tempted to look at the pancake in the oven before the 20 minutes are up! Remove from the oven and drizzle with about half of the melted butter and lemon juice mixture; then dust generously with powdered sugar. Serve immediately – directly from the skillet – and pass the extra butter and lemon mixture around at the table.