A Delectable Oven Pancake for a Family Breakfast

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As promised last week, here is another amazing pancake recipe from cookbook author Jolene Worthington, her version of the ever-popular German Apple Oven Pancake.  Serve it with some crispy bacon on the side for a special family breakfast or brunch.

German Apple Oven Pancake

2 Tablespoons unsalted butter, melted
3 medium (about 1 pound) tart-sweet apples (like Jonathan or Winesap), pared, cored, and cut into eighths
3/4 cup packed light brown sugar
1-1/2 teaspoons ground cinnamon, divided
1 cup all purpose flour
1-1/2 teaspoons baking powder
5 large eggs, at room temperature
1/4 cup granulated sugar
1/2 teaspoon salt
1 cup milk, at room temperature
1/4 teaspoon vanilla
1 Tablespoon confectioner’s sugar

1.  Place oven rack in lowest position.  Heat oven to 450 degrees.
2.  Brush bottom and sides of a 10-inch cast iron skillet or heavy ovenproof skillet with the melted butter.  Heat skillet over medium-high heat until butter foams.  Add apples; saute 30 seconds.  Add brown sugar and 1 teaspoon of the cinnamon.  Increase heat to high and cook apples, turning frequently but gently, until apples are evenly coated and sugar is thick and bubbly, about 3 minutes; remove from heat.
3.  Sift together flour and baking powder onto sheet of waxed paper or into a small bowl; set aside.
4.  Beat eggs, granulated sugar, and salt in large bowl on high speed until very light and tripled in volume, about 5 minutes.  Gently stir in milk and vanilla.  Fold flour mixture into egg mixture just until moistened.  Do not over mix.
5.  Arrange apples in skillet in circular fan shape.  Heat over medium heat until sugar bubbles; immediately pour batter over apples.  Place skillet in oven on bottom rack.  Bake until top of pancake is browned and center is springy when gently pressed with fingertip, about 15 minutes.
6.  Remove skillet from oven.  Immediately loosen pancake from sides of skillet with thin spatula; let stand for 15 minutes.  Invert pancake onto heated platter.  Combine confectioner’s sugar and remaining 1/2 teaspoon cinnamon in small bowl; sift over edges of pancake.  Cut into wedges to serve.  Serve immediately.  (Note:  Pancake is best served immediately because the apples begin to lose juices right away and the pancake will become soggy).  Serves 6.

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