The batter can be made the night before to make for a fast cook time. As well, play around with the flavors and spices too.
Whole Wheat German Pancake with Apples
Adapted from Whole Foods
2 tablespoons unsalted butter
4 large eggs
1 cup milk
2 tablespoons sugar or 1 tablespoon maple syrup for a lighter version
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
3/4 cup whole wheat flour
2 apples, cored and thinly sliced
2 teaspoons powdered sugar (optional)
- Preheat oven to 425°F. Place butter in a large (11- or 12-inch) cast iron or ovenproof skillet and heat in the oven until butter is melted, about 3 minutes.
- Meanwhile, in a blender, combine eggs, milk, cane sugar, cinnamon and salt. Blend until smooth. Add flour and blend again. Remove skillet from oven, swirl butter to coat the bottom and sides of the pan, and pour in the batter. Top with apples and bake until the pancake is puffed and browned and apples are tender, 18 to 20 minutes. Sprinkle with powdered sugar and cut into wedges for serving.