German Cinnamon Apple Pancake (Apfelpfannkuchen)

Instructions

1. 1

   Peel, core, and cut 2 apples into 0.5 cm thick slices. Measure 150 g wheat flour, 200 ml whole milk, 3 eggs, 40 g butter, 30 g sugar, 5 g ground cinnamon, and 2 g salt. Have a 26 cm nonstick pan ready.

2. 2

   In a mixing bowl, whisk together the wheat flour, whole milk, eggs, salt, and half of the sugar with a balloon whisk until smooth and lump-free. Let the batter rest at room temperature for 10 minutes so the flour hydrates properly.

3. 3

   Melt 20 g of butter in the nonstick pan over medium heat. Add the apple slices, sprinkle with half of the ground cinnamon, and sauté for 4 to 5 minutes until soft and light golden brown. Arrange the slices evenly across the bottom of the pan.

4. 4

   Reduce heat to medium-low and melt the remaining 20 g of butter around the edge. Slowly pour the rested batter directly over the apples. Cover the pan with a lid and cook for 6 to 8 minutes until the center is set and bottom is golden.

5. 5

   Gently slide the pancake onto a wide plate, flip the pan over it, and invert to return the uncooked side to the pan. Cook uncovered over medium-low heat for another 3 to 4 minutes until both sides are rich golden brown and fragrant.

6. 6

   Remove from heat and transfer the Apple Pancake to a serving board. Sprinkle the remaining sugar mixed with ground cinnamon over top while hot. Cut into thick wedges and serve warm immediately for breakfast.