Yale's German Apple Pancake

Yield: 2 large or 3 small servings
Preheat oven to 450 degrees.

3 eggs
2/3 cup half-and-half
1/2 cup all-purpose flour
4 tablespoons butter or margarine, melted (divided)
4 tablespoons granulated sugar (divided)
3/4 teaspoon ground cinnamon (divided)
Pinch salt
1 large Macintosh apple, peeled, cored, and sliced
Powdered sugar


Brush 2 tablespoons of butter over bottom and sides of a 10-inch cast-iron or other ovenproof skillet. Add apple slices. Sprinkle 3 tablespoons sugar and 1/2 teaspoon cinnamon over apples. Cook over medium-high heat on top of stove until slices are just tender, stirring occasionally, about 6 minutes.

While apples are cooking, place eggs, half-and-half or milk, flour, remaining 2 tablespoons melted butter, 1 tablespoon sugar, 1/4 teaspoon cinnamon and salt in work bowl. Process until mixture is smooth, scraping down sides of bowl once, about 20 seconds.

(The batter can be prepared one day ahead. Transfer batter to bowl. Cover and refrigerate. Stir thoroughly before using.)

Pour batter over apples. Place skillet in oven and bake until pancake is puffed and brown, 10 to 15 minutes.

Remove from oven. Cut around pancake. Invert onto platter. Sift powdered sugar over and serve.