America's Test Kitchen's German Pancake

I saw the video of America’s Test Kitchen make this German pancake. I did not have a skillet that I could use to put into the oven, so I had to use a cast iron skillet. It didn’t get the rise in the sides that I was expecting. Next time, I will try this in a cake pan.

German Pancake (~from America’s Test Kitchen)

GATHER YOUR INGREDIENTS

·        1 ¾ cups (8 3/4 ounces) all-purpose flour

·        ¼ cup sugar

·        1 tablespoon grated lemon zest plus 1 tablespoon juice

·        ½ teaspoon salt

·        ⅛ teaspoon ground nutmeg

·        1 ½ cups milk

·        6 large eggs

·        1 ½ teaspoons vanilla extract

·        3 tablespoons unsalted butter

BEFORE YOU BEGIN

A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. As an alternative to sugar and lemon juice, serve the pancake with maple syrup or one of our toppings (see related content.)

INSTRUCTIONS

1.      Whisk flour, 3 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl. Whisk milk, eggs, and vanilla together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.

2.      Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.

3.      Transfer skillet to wire rack and sprinkle pancake with lemon juice and remaining 1 tablespoon sugar. Gently transfer pancake to cutting board, cut into wedges and serve.

Apple sauce

Ingredients:

·        4 tablespoons unsalted butter

·        1¼ pounds Granny Smith or Braeburn apples (3 to 4 large apples), peeled, quartered, cored, and cut into ½-inch-thick slices (see note) (used red delicious apple)

·        ¼ cup packed (1¾ ounces) light or dark brown sugar

·        ¼ teaspoon ground cinnamon

·        1 teaspoons juice from 1 lemon

·        Confectioner’s sugar, for dusting

·        Maple syrup or caramel sauce

Directions:

Melt the butter in a 10-inch ovensafe nonstick skillet over medium-high heat. Add the apples, brown sugar, and cinnamon; cook, stirring frequently with a heatproof rubber spatula, until the apples are golden brown, about 10 minutes. Off the heat, stir in the lemon juice.