German Apple Pancake with Brown Sugar Sour Cream

SERVES Serves 4 to 6

TIME 1 hour

WHY THIS RECIPE WORKS

This simple (yet impressive) skillet pancake starts with an easy, stir-together batter of flour, milk, eggs, brown sugar, salt, and a touch of vanilla. The batter is looser than a typical pancake batter, which allows it to puff dramatically while it bakes. The extra moisture turns to steam in the oven, causing the pancake to balloon up, especially around the edges where it touches the hot skillet. For our version, we wanted tender, flavorful apples baked right into the pancake. Caramelizing Granny Smith apples in butter with brown sugar and cinnamon gave us the perfect sweet-tart flavor to stand up to the rich, custardy pancake. A tangy sauce of sour cream and brown sugar makes this breakfast extra-special. This simple (yet impressive) skillet pancake starts with an easy, stir-together batter of flour, milk, eggs, brown sugar, salt, and a touch of vanilla. The batter is looser than a typical pancake batter, which allows it to puff dramatically while it bakes. The extra moisture turns to steam in the oven, causing the pancake to balloon up, especially around the edges where it touches the hot skillet. For our version, we wanted tender, flavorful apples baked right into the pancake. Caramelizing Granny Smith apples in butter with brown sugar and cinnamon gave us the perfect sweet-tart flavor to stand up to the rich, custardy pancake. A tangy sauce of sour cream and brown sugar makes this breakfast extra-special.

INGREDIENTS

½ cup sour cream

½ cup packed (3½ ounces) brown sugar, divided

¾ cup (3¾ ounces) all-purpose flour

1 teaspoon table salt, divided

5 large eggs

1 cup whole milk

1 teaspoon vanilla extract

4 tablespoons unsalted butter

1 ¼ pounds Granny Smith apples, peeled, halved, cored, and sliced ¼ inch thick

¼ teaspoon ground cinnamon

Confectioners' sugar

note: BEFORE YOU BEGIN

You can substitute low-fat or skim milk for the whole milk, if desired, but the pancake will taste slightly eggier. You will need a 12-inch ovensafe skillet for this recipe. We do not recommend using a nonstick or cast-iron skillet here, as the bottom of the pancake will get too dark. The pancake will puff up during baking and deflate shortly after it comes out of the oven—that's supposed to happen. The interior will be no less delicious. You can substitute low-fat or skim milk for the whole milk, if desired, but the pancake will taste slightly eggier. You will need a 12-inch ovensafe skillet for this recipe. We do not recommend using a nonstick or cast-iron skillet here, as the bottom of the pancake will get too dark. The pancake will puff up during baking and deflate shortly after it comes out of the oven-that's supposed to happen. The interior will be no less delicious.

INSTRUCTIONS

Adjust oven rack to lowest position and heat oven to 425 degrees. Combine sour cream and 2 tablespoons brown sugar in small bowl; set aside.

Directions at cookscountry.com

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