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German Apple Pancakes

 3 apples
 4 tbsp butter
 1.50 milk (or buttermilk)
 1 egg
 1 tsp vanilla
 2 tbsp sugar
 1 cup flour
 0.33 cup cornmeal
 0.25 tsp nutmeg
 0.50 tsp salt (use less or omit if using salted butter)
 1 tbsp (appx) honey
 Yogurt, optional, for serving

Heat up your oven to 450. Peel, core, and thinly slice all the apples and let them sit in water with a splash of lemon juice to reduce browning as you work.


In a large, oven-safe skillet, heat up half the butter and cook the apples until they just begin to soften, about 3 minutes. Remove the apples and keep warm, and put the skillet into the oven to heat up.


Meanwhile, mix together your dry ingredients (flour, cornmeal, nutmeg, & salt--if using) and separately whisk together your wet ingredients, including sugar (others are milk, egg, & vanilla). Mix together with a spatula until just mixed and allow to sit on countertop.


Open oven door and put the two remaining tablespoons of butter in the hot pan. They should sizzle and start to brown right away. About 30-60 seconds later, working quickly, pull the hot pan with the melted butter out of the oven, and spread the apples on top. Pour the batter over top, and slide it quickly back into the oven and cook for 10 minutes. Reduce the heat to 350, and cook for an additional 12 minutes. Pull out the pan and see if the pancake is beginning to turn golden brown, and the sugary apples getting dark around the sides. Drip the honey over the top and turn on the broiler for 2-3 minutes.

Remove from the oven and serve warm with yogurt.