German Apple Pancake

German Apple Pancake:

1/2 cup flour
1 T. sugar
1/2 t. salt
2 eggs
2/3 cup half-and-half (I used fat-free)
1 t. vanilla extract
2 T. unsalted butter
3 Granny Smith apples, peeled, quartered, cored, & cut into 1/2-inch-thick slices
1/4 cup brown sugar
1/4 t. cinnamon
1 t. fresh lemon juice
Powdered sugar for dusting

Preheat the oven to 500 degrees.

Whisk flour, sugar and salt together in a medium bowl. In a second bowl, whisk together the eggs, half-and-half and vanilla. Add the liquid ingredients to the dry and whisk until no lumps remain. Set aside.

In a 10-inch nonstick skillet, heat butter over medium heat. Add apples, brown sugar and cinnamon. Cook, stirring frequently, until the apples are golden brown, about 10 minutes. Take the skillet off the heat and add the lemon juice.

Quickly pour the batter over the apples and place the skillet into the oven. Reduce oven temperature to 425 degrees and bake until the pancake’s edges are puffed above the edges of the skillet and are nicely browned, about 18 minutes.

Remove skillet from oven and loosen the pancake’s edges with a spatula. Invert onto a serving platter, sprinkle with powdered sugar, cut into wedges and serve.