Don’t let the photo scare you, this is Sunday brunch deliciousness in our home. My Westside neighbor and fellow food blogger, Erika Penzer Kerekes, tapped me for a classic Los Angeles recipe to feature in her cooking column on LA Examiner.com. Both her column on this national website and her personal blog In Erika’s Kitchen are regular reads for me. It wasn’t difficult to decide what to dish up for Erika; Larry and I have been tinkering with one of his longtime loves, the German Apple Pancake at popular greasy spoon Dinah’s Family Restaurant on Sepulveda (you can see it off the 405).
Until marrying Larry, I had never experienced a Dutch Baby or Oven Pancake or German Apple Pancake – gigantic plate of dough, apples, butter, cinnamon, powdered sugar, lemon juice and more butter. Apparently it is a family classic, with fond memories attached.
But digging deeper, the fond memories were more of the pancake than of the family outing; two boys who roughhoused a lot, younger sister who wished the boys would pay attention to her, dad who wouldn’t order bacon because you could get a whole pound of it at the store for $1.50. I don’t know what their mom was doing during all this, probably just eating her pancake.
It’s an easy recipe; just takes a very hot oven and ovenproof 12-inch frying pan. Go for it!
Oven German Apple Pancake Inspired by Dinah’s Family Restaurant
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/8 teaspoon cinnamon
- 1 sweet apple such as Fuji, peeled, cored and thinly sliced
- 3 eggs
- Dash salt
- 1/2 cup whole wheat flour (all purpose flour is OK, too)
- 1/2 cup milk
- Juice from one fresh lemon
- 2 teaspoons powdered sugar
Preheat oven to 425 degrees F. Melt butter in a 12-inch ovenproof frying pan over high heat. Add brown sugar and cinnamon, stir to combine. Add apple slices and cook until just starting to soften, about 3 minutes. Turn off heat, arrange apples in single layer around bottom of pan.
Meanwhile, in a small bowl, whisk together eggs, salt, flour and milk. Pour mixture over apples, tip pan to spread evenly.
Bake in hot oven until puffed and brown, about 15 minutes. Invert onto large serving plate, sprinkle with lemon juice and powdered sugar. Makes one 12-inch pancake, four servings.