German Apple Pancake

A German Apple Pancake is what happens when a cosy autumn hug and a decadent brunch have a beautiful little love-child. This baked beauty rises dramatically in the oven, crispy at the edges, soft and custardy in the centre, cradling warm cinnamon-caramel apples like it’s been waiting all week to spoil you. It looks impressive (the kind of “Oh my , you MADE that?” impressive), but it secretly demands almost no effort. A quick batter, a hot oven of buttery apples, and thirty five minutes later you’ve got a golden, puffed showstopper that’s equally at home on a lazy Sunday morning or the middle of a chaotic weekday when you simply need something joyful. Serve it warm, dusted with a cloud of powdered sugar, and watch every single person at the table fall silent for at least the first two bites. It’s comfort. It’s drama. It’s breakfast theatre.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to upper-middle position and preheat oven to 500°F (260°C). In a medium bowl, whisk flour, 1 tablespoon sugar, and salt to combine. Whisk in milk, yogurt, eggs, and vanilla until just combined. Set batter aside.

Step 2

Stir remaining 4 tablespoons sugar with cinnamon in a small bowl. Heat butter in a 10-inch nonstick oven-safe skillet over medium heat until melted. Increase heat to medium-high and add apples and cinnamon-sugar to pan. Cook, stirring frequently, until apples have softened and are beginning to caramelize, about 8 minutes.

Step 3

Remove from heat, pour batter over apples and immediately place pan in oven. Reduce heat to 425°F (220°F) and bake until pancake is puffed, just set in center, and golden around the edges, about 15 minutes.

Step 4

Cool pan on wire rack for 5 minutes. Place a large serving plate over the skillet and carefully invert pancake onto plate. Dust with powdered sugar and serve.