GERMAN APPLE PANCAKES
- Servings: 6-7
- 2 tablespoons unsalted butter, plus more for tin, and 2 tablespoons melted unsalted butter
- 5 tablespoons granulated sugar, plus more for tin
- 2 Granny Smith apples (about 1 pound)
- 1/4 cup light brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon ground cinnamon
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup milk Confectioner's sugar, for dusting
1. Preheat oven to 450°.
Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin;
coat with granulated sugar.
2. Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces.
In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.
3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat.
Add apples and saute, turning occasionally, until caramelized, 10 to 12 minutes.
Remove pan from stove; let cool 5 minutes.
Divide caramelized apples among prepared muffin cups. Set aside.
4. In the bowl of a food processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes.
5. Pour batter over apples.
Transfer tin to oven; reduce heat to 400°.
Bake until pancakes puff up, about 15 minutes.
6. Remove tin from oven; invert onto a flat work surface.
Dust with confectioner's sugar; serve immediately.