Nathan M’s German Apple Pancakes, modified from Emeril's “There’s a Chef in My World” Cook book
  • Cooking Time: 20
  • Servings: 4
  • Preparation Time: 30
  • 4 large eggs
  • (250 ml) 1 cup of whole milk
  • (225 ml) 1 cup of flour
  • (2 ml) 1/2 teaspoon of vanilla extract
  • (45 ml) 3 tablespoons of unsalted butter
  • 2 large apples peeled, cored, and thinly sliced
  • (2 ml) 1/2 teaspoon ground cinnamon
  • ( .5 ml) 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • (79 ml) 1/3 cup packed light brown sugar
  1. In a large mixing bowl, combine the beaten eggs, milk, flour, and vanilla, and whisk until just blended, being careful to not over mix. Set the batter aside to rest for at least 20 minutes.
  2. Position rack in center of the oven and preheat the oven to 230° C (450° F)
  3. In a heavy ovenproof 12 inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently until the apples are soft and lightly golden around the edges, about six minutes.
  4. Add the brown sugar and cook, stirring until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.
  5. Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or potholders, transfer the skillet to the oven and bake until golden brown and puffed, about 15 minutes. Don’t be alarmed when you see the edges of the pancake puff up over the top of the pan- this is supposed to happen
  6. Using the oven mitts or pot holders, remove the skillet from the oven and serve the pancake immediately.
The first time I've ever had this was when my dad made it for me. It was when I was about 7, he made it every other Saturday morning until we lost the cookbook that had the recipe. It was absolutely delicious. Here’s a tip: put some powdered sugar on top and it’s even better! CHEMISTRY INFORMATION: The pure substances are salt (NaCl) and the brown sugar (C12H22O11). The homogeneous mixtures are whole milk, flour, vanilla extract, butter, cinnamon, and nutmeg. The heterogeneous mixtures are the apples and eggs, the caramelized apples, uncooked batter and the pancake after it cooked. The physical changes that occur are the eggs, milk, flour, and vanilla being whisked together. Another physical change is when the brown sugar melts over the apples. A chemical change that happens is when you put the batter in the oven and it rises becoming solid. The other chemical reaction that goes on is when the brown sugar caramelizes the apples when they’re heated. Submitted by: "Nathan M."