Lou & Lucy’s Leftovers
Here’s a question for you: What do you do with all those apples at the bottom of the bag in the back of your refrigerator?
Here’s an answer for you: make a German apple pancake, which is sometimes called an apfelpfannkuchen. But that’s a long German word that I don’t really know how to spell, so I’m not going to use it here.
Here’s how to make this breakfast treat: Heat up a large cast-iron frying pan. Put in 2 or 3 peeled, cored, sliced apples. Cook them for about 10 minutes with butter and cinnamon until they get nice and browned. Take them off the heat. Add a teaspoon of lemon juice.
Pour around and over the apples about 12 ounces of pancake batter. Said batter having already been tweaked by you with a little vanilla extract and a touch of salt.
Put in a 425-degree oven for about 20 minutes. After it looks puffed up, take it out and invert it onto a large plate.
Marvel at the upside-down German apple pancake.
Eat with butter and maple syrup, if so desired.
Oh, Dutch baby! Oh, Dutch baby!
You’ve done it again, Lou. Managed to sneak in the “oh, baby.” But I have to ask, what does Dutch have to do with it? Nevermind, forget I asked, I don’t want to know.
Your dish sounds like a breakfast version of tarte tatin, a wonderful caramelized apple dessert done in a cast iron pan.