Prep 15 mins
Cook 30 mins
Enjoy with sausage and syrup for breakfast, or for dessert with ice cream and caramel sauce. Note: Calvados is a dry, apple-flavored brandy however you may use apple cider, brandy or sweet cooking wine as substitute,
- 2 large eggs
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup whole milk
- 1⁄4 cup heavy cream
- 1 teaspoon vanilla extract
- 1⁄2 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1⁄3 cup packed light brown sugar
- 1⁄2 teaspoon ground cinnamon
- 4 granny smith apples or 4 braeburn apples, peeled, cored and quartered
- 1 cup granulated sugar
- 1⁄4 cup water
- 3⁄4 cup heavy cream
- 1 cinnamon stick
- 3 tablespoons calvados or 3 tablespoons apple jack brandy
- 1 teaspoon grated lemon zest
- Preheat oven to 450 degrees F.
- Whisk together the eggs, sugar and salt until smooth.
- Whisk in the milk, heavy cream and vanilla extract.
- Add the flour and whisk until smooth.
- Heat butter in a 9-inch nonstick pan or a cast iron pan, until melted.
- Stir in the brown sugar and cinnamon and cook until the sugar has completely melted.
- Add the apples and cook until slightly soft, about 8 minutes.
- Remove from the heat and stir in the lemon zest.
- Pour the batter over the apples and place the pan in the oven.
- Bake until the edges are brown and puffy, about 16-18 minutes.
- Carefully invert the pancake onto a serving platter.
- Dust with confectioners' sugar and drizzle with some of the caramel sauce.
- Caramel Sauce:.
- Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
- While the caramel is cooking, place the heavy cream and cinnamon stick in a small pan and bring to a simmer over medium heat.
- Remove from heat and keep warm.
- When the caramel has reached the desired color, remove the cinnamon stick from the heavy cream and slowly begin adding the warm cream to the caramel and whisk until smooth.
- Remove from the heat and stir in the brandy.
This was good but needs a little tweaking. The way it turned out there was way more apple than pancake and because of cooking the brown sugar in the apples before baking a lot of the bottom edges carmalized to the point of burning - though the top was perfect. Looking at some other Pfannkuchen recipes on line it seems more common to cook the pancake and then serve the sauted apples on top - this may be the way to go, or cook the apples, then add the brown sugar and butter just before pouring on the batter. I loved the caramel sauce. My cinnamon stick didn't add any flavor to the cream so I added a little ground cinnamon then strained the cream as I added it to the caramel. I served this with some slightly sweetend whipped cream. One minor thing - I wish the lemon zest was listed after the apples, rather then the caramel sauce, as I hadn't realized that was when I was going to need it. Thanks Galley Wench for sharing! Made for the Unrulies Under the Influence - ZWT 6.