Let me be very clear.
I LOVE pancakes.
Buuuut, they’re sort of a pain to make, especially for a crowd. The batter is easy enough to whip up, but then you’ll likely spend the next 30 minutes standing over a hot stove flipping pancakes. And since pancakes must, MUST be eaten hot, everyone eats in shifts. Half the table is forced to ignore their grumbling stomachs as they watch the others enjoy their steaming pile of fluffy, fresh from the grill pancakes. Not exactly a great way to start the morning.
So what’s a pancake loving girl to do?
Make German Apple Custard Pancakes.
One batter. One skillet. One giant pancake. And breakfast is done…for the whole family…at the same time.
This wonderful recipe comes from Savannah over at Savannah’s Savory Bites. Savannah is a wife and mother of four so she understands the need for simple, nourishing recipes to feed a family. Her blog is full of ideas for quick, easy, and budget friendly meals, and some awesome looking desserts. Hello Strawberry Cheesecake Brownies!
This recipe is the perfect hybrid between custard and pancake. It’s light and fluffy, but the batter bakes up to more of a custard texture than a cake texture. As the pancake bakes the batter fluffs up around the apples and the sugar begins to caramelize on the outside of the pan. You’re left with a lightly spiced, warm, and satisfying custard-pancake, or as I like to call it–cuscake. No syrup needed.
I encourage you to try this and check out Savannah’s blog for more great recipes!
German Apple Pancake
Yield: 4-6 servings
Recipe adapted from Savannah’s Savory Bites
8 lg eggs
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon salt
2 cups milk
4 tablespoons butter, melted
2 teaspoons vanilla
1/4 teaspoon of nutmeg
6 tablespoons butter
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 large Granny Smith apples, peeled, thinly sliced
1 12 inch skillet
1. Add the eggs to a large bowl and beat lightly. Add the flour, sugar, baking powder, salt, and milk and whisk until moistened. Some lumps will remain. Whisk in butter, vanilla, and nutmeg. Let stand for 30 minutes in the refrigerator or overnight
2. When ready to bake, preheat oven to 425 degrees. Melt butter in cast iron skillet and brush up sides. Remove from heat. Add 2/3 cup sugar mixture. Place apple slices on top. Pour remainder of sugar mixture over all.
3. Return skillet to medium heat and cook until bubbles begin to form. Pour batter over apples and bake 15 minutes at 425 then lower heat to 375 and bake an additional 10-15 minutes, or until edges are firm and center is just a teensy bit jiggly.