Caramel Apple German Pancake

Start by mixing your batter. Beat eggs with a whisk until the color is light and uniform. Add flour, milk, salt and vanilla. You can use either all whole milk, or equal parts whole milk and half and half for a total of 1/2 cups. Your choice, but if you’re smart you’ll choose the half and half! Set aside to rest.

Preheat oven to 400 degrees F (or 200 degrees C).

Next, heat an oven-proof skillet on medium high heat and add the butter while you prepare your apples. Add apples and spices to the pan and cook covered for 3-5 minutes. Then add the brown sugar and let cook for another 4-5 minutes until the sugar is melted and glossy, and the apples are soft. Remove from heat.

Immediately after you have started the apples, start your caramel in a small saucepan. Heat the sugar and water on a high heat. You only want to swirl it (to prevent burning), not stir it. (Note: you can add more water – 1/4 cup total – if you are nervous about burning it). In 5-7 minutes it should have a good golden brown color. Watch it carefully – you want a deep caramel color, but it can quickly burn, so keep an eye out. The goal is that the caramel and the apples are done cooking at the same time, although it is more important that the apples are done first, as once the caramel is ready it must be poured immediately.

Once the caramel and apples are both done, drizzle the caramel over the apple mixture in the skillet. Then pour the batter over the top of this.

Stick the whole thing in the preheated oven and bake for 15-20 minutes, until pancake is puffed and a deep golden brown color. Cut into slices and serve immediately.

(This can serve four, but watch out – my husband ate almost the whole thing on his own! It’s seriously addictive!)