German Apple Pancake
By: Anonymous
Published: Wednesday, December 9, 2009 - 11:02pm

Ingredients




1 1/2 teaspoons Butter
1 1/2 teaspoons Canola oil
4 Granny Smith apples, peel, core & slice
3 tablespoons Granulated sugar
1/2 teaspoon Vanilla extract
1/4 teaspoon Ground cinnamon
1 cup Apple cider
3 lrg eggs
1/4 cup All-purpose flour
2 teaspoons Granulated sugar
1/4 teaspoon Salt
3/4 cup 1%% low-fat milk
Confectioner's sugar, for dusting

Preparation

1 TO MAKE TOPPING: In a large nonstick skillet, heat butter and oil over medium heat until melted. Add apples and sugar; cook, stirring, until apples are tender and golden, about 20 minutes. Stir in vanilla and cinnamon. 2 Meanwhile, in a medium saucepan, bring apple cider to a boil over medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into sauteed apples. Set aside. (The topping will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.) 3 TO MAKE PANCAKE: Preheat oven to 400 F. Lightly oil a 12-inch cast-iron or other ovenproof skillet or coat it with nonstick spray. 4 In a mixing bowl, whisk eggs, flour, sugar and salt until smooth. Gradually add milk, whisking until smooth. 5 Pour batter into prepared skillet and bake for 15 minutes. 6 Reduce oven temperatur to 350 ; bake for 15 minutes more, or until pancake is golden and puffed. (Pancake will deflate when removed from oven.) 7 Dust pancake with confectioners' sugar and cut into wedges. Serve immediately, with warm apple topping.