a tasty breakfast

German Apple Pancake
Adapted from Cooking Light

If you're ever in the neighborhood at breakfast time... stop in for a German apple pancake and a good strong cuppa! This was just delish... and the house smelled absolutely divine. The pancake is definitely 'over-sized' and meant to be shared with a friend or two. This is comfort food in every sense!

Batter

• 1/2 C. all-purpose flour
• 1/2 tsp. baking powder
• 1 T. sugar
• 1/8 tsp. salt
• 1/8 tsp. nutmeg
• 2 eggs (or 1 cup egg substitute)
• 1 C. milk
• 2 T. butter, melted
• 1 tsp. vanilla extract

Apple Mixture

• 1/2 C. sugar, divided
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 Granny Smith apple, thinly sliced

Preparation

> Combine flour, baking powder, sugar, salt, and nutmeg in a medium bowl. Combine egg, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.

> Preheat oven to 425° F.

> To prepare apple mixture, coat bottom and sides of a 10-inch cast iron skillet with cooking spray. Combine 1/4 cup sugar, cinnamon, and nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spoke-like layer in pan. Sprinkle apple with remaining 1/4 cup sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.

> Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into wedges; serve immediately.