German Apple Pancake
great, great granddaughter of Ambrose Cassada
1/2 cup All-Purpose Flour
1/2 tsp Baking Powder
1 Tbsp Sugar
1 pinch Salt
1 cup Milk
1 tsp Vanilla Extract
2 Tbsp Unsalted Butter, melted
1/4 cup Unsalted Butter
1/2 cup White Sugar, divided
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 Large Tart Apple; peeled, cored, and sliced
In a large bowl, blend eggs, flour, baking powder, sugar, and salt.
Gradually mix in milk, stirring constantly.
Add vanilla, melted butter, and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes, or overnight
Preheat oven to 425º.
Melt butter in a 10" cast iron skillet, brushing butter up sides of pan.
In a small bowl, combine 1/4 cup sugar, cinnamon, and 1/4 teaspoon nutmeg. Sprinkle mixture over butter.
Line pan with apple slices. Sprinkle remaining sugar over apples.
Place over medium-high heat until mixture bubbles, then gently pour batter over apples.
Bake in a preheated oven for 15 minutes.
Reduce heat to 375º and bake for an additional 10 minutes.
Slide pancake onto serving platter and cut into wedges.
Optional: Serve with a generous dusting of powdered sugar or warmed maple syrup.