Started on the oven and finished in the oven, German apple pancakes bear little resemblance to their American cousins—they’re less cakey and more popover-like in composition. And like a popover, a German apple pancake is prone to the same pitfalls, such as leaden texture and overwhelming egginess.
After some research, we realized that the major factors in a German apple pancake’s success (or failure) boiled down to oven temperature and which dairy product is mixed into the batter. After testing everything from skim milk to heavy cream, we discovered that half-and-half lent just the right richness without masking the flavor of the apples or the eggs. And because a relatively hot oven is essential to get the pancake to puff up properly, it’s important to allow the oven to heat for at least 15 minutes before baking.
PREPARING A GERMAN APPLE PANCAKE
1. Pour the batter around the edge of the pan, then over the apples. Place the skillet in the oven and bake for about 18 minutes.
2. Loosen the edges of the pancake with a heatproof rubber spatula.
3. Carefully invert the pancake onto a large plate.
Want to check it out for yourself? Try our German Apple Cake recipe free through October 18th.