Ingredients for Arkansas German Baked Pancake
- 4 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons butter, melted
- 4 cups Granny Smith apples, peeled and thinly sliced
- 1/4 cup honey
- Powdered sugar, to taste (optional)
- Whipped cream, to taste (optional)
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How to Make Arkansas German Baked Pancake
- **Make the Apple Filling:** Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add 4 cups peeled and thinly sliced apples (Granny Smith or Honeycrisp recommended).
- Cook, stirring frequently, for 12-15 minutes, until apples are tender but not mushy.
- Gently stir in 1/4 cup honey.
- Cook for another 2 minutes, until heated through.
- Set aside and keep warm.
- **Make the Pancake:** Preheat oven to 450°F (232°C). Place a 12-inch cast-iron skillet in the oven for 5 minutes to heat.
- In a large bowl, whisk together 4 large eggs, 2 cups milk, and 1 teaspoon vanilla extract.
- Beat at medium speed with an electric mixer until smooth and frothy (about 2 minutes).
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Remove the hot skillet from the oven and melt 2 tablespoons of butter in it.
- Pour the batter into the hot skillet.
- Bake at 450°F (232°C) for 15 minutes.
- Reduce oven temperature to 350°F (177°C).
- Continue baking for 8-10 minutes, or until the pancake is puffed, golden brown, and a toothpick inserted in the center comes out clean.
- Carefully remove the pancake from the oven.
- Spoon the warm apple filling evenly over the pancake.
- Sprinkle generously with powdered sugar and dollop with whipped cream (optional).
- Let cool slightly, then cut into wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
163g
Fat
61g
Carbs
22g
