Apple Stack

By Angela Denstad Stigeler

Crisp, fall mornings are perfect pancake mornings—except for the normal rush to get out the door. On these back-to-routine days, if you really want a warm, seasonal breakfast to start your family off right, here’s a great way to split the difference: prepare half the breakfast in advance. In the evening, sauté some apples into a sweet and buttery compote. The warm spices will linger in the kitchen until morning, when you’ll turn on the oven, butter a pan and whisk together just three ingredients. This is a simple, hearty pancake—the sort that is shared, not stacked. Rich with eggs, it presents an impressive puff when pulled hot from the oven and is perfect when paired with the season’s best fruit. So use it to make any morning seem special. And there’s no flipping required for this apple-stacked flapjack.

 

German Puff Pancake with Apple Compote 

 

4 medium apples

4 tablespoons butter, divided

1/4 cup brown sugar

1 teaspoon cinnamon

A pinch each salt, nutmeg and/or ginger, to taste

4 large eggs

1 cup milk

1 cup all-purpose flour

Maple syrup, for serving

 

Peel, core and cut the apples into 1/2-inch dice. Meanwhile, melt 2 tablespoons butter in a large skillet. Add the apples and sauté over medium heat until they begin to release their juices. Sprinkle the sugar, cinnamon, salt and any other desired spices over the apples. Cook, covered, stirring occasionally, until the apples are soft and the juices are bubbly, about ten minutes. Remove from heat and keep warm, or cool and refrigerate until needed if making ahead.

Meanwhile, preheat the oven to 400 degrees. Place two tablespoons butter into a 12-inch cast-iron skillet and set in the oven to melt. In a large bowl, lightly beat the eggs. Whisk in the milk and flour and stir just until combined. Pour the batter into the skillet and bake until puffed and golden, 12 to 15 minutes. Slice and serve with the warm apple compote and maple syrup to taste.

 

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