Recipe: German Apple Pancake (using buttermilk)

GERMAN APPLE PANCAKE

3 large (1 1/2 pounds total) Granny Smith apples
4 tablespoons butter
1/4 cup brown sugar, packed
1 teaspoon cinnamon, divided
1/2 teaspoon ground nutmeg
6 large eggs, remove from refrigerator 30 minutes before use
1 1/2 cup buttermilk, remove from refrigerator 30 minutes before use
1 cup flour
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Powdered sugar, for garnish

Preheat oven to 375 degrees F.

Peel, core and slice apples in 1/8 inch thick slices (4 cups). Set aside

Melt butter in 13x9x2 inch glass baking pan in preheated oven.

Arrange apple slices over melted butter. Return to oven; bake until apples are soft, about 10 minutes.

Combine brown sugar with 1/2 teaspoon each cinnamon and nutmeg. Remove pan from oven; sprinkle apples with brown sugar mixture; set aside.

Blend eggs, buttermilk, flour, sugar, vanilla, salt and remaining 1/2 teaspoon cinnamon with a mixer for 1 1/2 minutes or in blender container about 30 seconds. Pour over apples in pan.

Return pan to oven; bake for 35 minutes or until top is golden brown and apples rise to surface. Surface will be somewhat uneven.

TO SERVE:
Sprinkle with powdered sugar and serve immediately.

Servings: 12
Source: Wisconsin Milk Marketing Board, Inc.