Healthier German Apple Pancake

Blend the dates with milk in a high speed blender to a smooth mixture.

Combine the date-milk (or milk + brown sugar), eggs, whole wheat flour, all purpose flour, vanilla extract, olive oil and whisk it lightly, but do not over mix. Let it rest.

Take a 10 inch cast iron skillet. Melt the butter over medium high heat. Add one tablespoon brown sugar and stir few minutes. Then lay the thinly sliced apples and sauté for about 5 minutes until the apples soften, turn slightly golden and caramelized.

Sprinkle the spices, salt and stir gently. Next make sure that the apple slices are uniformly laid out in the skillet.

Pour the pancake batter evenly over the top of the apples. Place the skillet in the oven and bake for about 15-20 minutes. It should puff up and turn golden brown. Start checking with a cake tester or a toothpick after 15 minutes of baking time to make sure the inside is baked.

Transfer the skillet on to a wooden surface and let it rest few minutes. The pancake may deflate a little bit after taking it out of the oven. Loosen the pancake gently on all sides using a butter knife or spatula. 

With the help of oven mitts flip the baked pancake carefully onto a serving plate. The iron skillet is heavy, so this requires strong hands and a good grip!!

To serve, you may decorate with confectioners sugar and use maple syrup, if desired. The pancake should be sweet enough without the syrup.