saffron and cinnamon german apple pancake

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  • 35 threads saffron
  • 14g (1 tablespoon) water
  • 100g (about 3/4 cup + 1 tablespoon) all purpose flour
  • 14g (1 tablespoon) sugar
  • 3g (1/2 teaspoon) salt
  • 240g (1 cup) milk
  • 3 large eggs (170g)
  • 57g (4 tablespoons) butter
  • 0.5g (1/4 teaspoon) cinnamon
  • 50g (1/4 cup) light brown sugar
  • 3 granny smith apples (530g), peeled and cut into 3/4- to 1-inch pieces


  1. Steep 35 threads of saffron in 1 tablespoon of water for at least 10 minutes. Set aside until later.
  2. Preheat the oven to 475°F (245° C) convection.
  3. Whisk together the flour, sugar, and salt. Separately, whisk together the milk and eggs. Pour the wet ingredients over the dry, and whisk just until it comes together (don’t worry about a few small lumps). Set aside.
  4. Set a 10-inch cast iron skillet over medium heat, and place the butter in the skillet.
  5. Once the butter melts completely, swirl to coat and add the apples to the skillet, along with the saffron and its soaking water. Stir occasionally for about 5 to 7 minutes, just until the apples slightly soften. Once softened, immediately add the cinnamon and light brown sugar, and stir to distribute evenly. Smooth the apples into 1 even layer. Pour the batter right on top of the apples (in the hot skillet, still over medium heat) and don’t stir.
  6. Immediately move the skillet to the oven, and bake for about 10 minutes. Once it’s puffed around the edges, caramelized in spots, and cooked through, bring it out of the oven, and let it cool for 5 minutes before serving.