APFELFANNKUCHEN (GERMAN PUFFED APPLE PANCAKE)

"Apfelfannkuchen, is a German apple-filled pancake that puffs up like a pillow. Usually, this huge pancake is cooked on top of the stove in a deep, cast iron skillet. Turning it can be hard without practice. To eliminate this challenge, my version is made starting on top of the stove, then finished in the oven, so turning it is not necessary. Eating it is like enjoying a buttery baked apple, an airy souffle and an egg custard, all at once."

2 Golden Delicious apples, peeled, cored and sliced
1 tablespoon fresh lemon juice
6 tablespoons sugar, divided
1 tablespoon apple juice or water
2 eggs
1/2 cup reduced fat (2 percent) milk
1/2 cup flour
1/2 teaspoon vanilla
1 tablespoon unsalted butter
2 teaspoons confectioners' sugar (for garnish)

Preheat the oven to 425 degrees F.

In a bowl, toss the apple slices with the lemon juice.

Spray a medium cast iron skillet or other heavy, oven-proof pan generously with cooking spray. Place 2 tablespoons of the sugar, the apple juice and apples in the pan and set it over medium-high heat. Cook the apples, stirring occasionally, until they are slightly softened and caramelized in places, about 7 minutes. Set aside.

In a medium bowl, whisk together the eggs, milk, remaining 4 tablespoons sugar, flour and the vanilla. The batter will be slightly lumpy. Mix in the warm apple slices.

Add the butter to the skillet. Heat until the butter melts. Swirl the pan to evenly coat the bottom with butter. Pour in the apple batter and let cook for 1 minute over medium-high heat without disturbing it.

Place the skillet in the oven. Bake until the pancake is slightly puffed. When done, it will be dark brown around the edges and pale but dry in the center.

Sprinkle the pancake with the Confectioners' sugar. Cut into wedges and serve.

Each of the six servings contains 128 calories and 4 grams of fat
Source: Dana Jacobi for the American Institute