Karen's Mile-High Apple Pancake

By DomesticMuse

Puffy Dutch/German sytle pancake filled with sauteed apples, brown sugar, and spices

Ingredients

• 3 lg. apples
• 1 stick unsalted butter
• 1/2 c. chopped pecans
• 1/2 c. dark brown sugar, packed
• 1 1/2 t. cinnamon
• 1/4 t. freshly grated nutmeg
• zest of one lemon, grated
• 1/2 t. ground mace
• pinch of salt
• 4 eggs (preferably extra-large)
• 1 c. whole milk
• 1 c. flour
• juice of 1 fresh lemon
• powdered sugar for dusting

Details

Servings 4
Adapted from domestickmuse.blogspot.com

Preparation

Step 1

1. Preheat the oven to 475 F.
2. Place a large oven-proof skillet in the oven to heat for at least 10 minutes.
3. Meanwhile, place the pecans on a baking sheet and toast in the oven for 4 minutes. Watch carefully, they will burn very easily. Remove and set aside to cool.
4. Peel, core and slice the apples.
5. In a 12-in. skillet, preferably non-stick, melt 2 T. of the butter over medium heat.
6. Add the apples, brown sugar, cinnamon, nutmeg, lemon zest, and mace to the butter in the skillet, and sautee for 6-8 minutes, until the apples are tender but not mushy.
7. While the apples are cooking, prepare the batter.
8. In the bowl of a stand mixer, beat the eggs with a pinch of salt until frothy. Add the milk on medium speed and combine well.
9. With the mixer on low speed, add the flour and mix just until combined, do not overmix.
10. Using a pot holder or oven mitts, remove the hot skillet from the oven.
Spray with non-stick spray.
11. Add the remaining 6 T of butter to the hot skillet, swirling to prevent the butter from burning.
12. As soon as the butter is mostly melted, pour in the batter.
13. Place the batter-filled skillet in the oven and bake for 12 minutes.
The pancake should be puffy and golden-brown around the edges. If the center has not started to brown, return to the oven for 1-2 minutes.
14. Meanwhile, add the pecans to the apple mixture and stir to combine. Remove the apples from the heat and keep warm.
15. When the pancake is done, remove it from the oven. BE CAREFUL: the handle is very hot. Pour the lemon juice into the center of the pancake.
16. Now either fill the center of the pancake with the apple mixture and bring the skillet to the table to serve from, OR cut the pancake into serving portions with a serrated knife and add the apples to each portion.
In either case, dust with powdered sugar before serving.