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a little fall…

Along with yesterday’s cherry crumble post, we made this fall-inspired “pancake” for Monday’s breakfast-inspired cooking class menu. Cherries may remind us of summer and apples more of autumn, but luckily apples are around all year long. I’m not sure what I was thinking when I placed this on the menu (way back in March when I sent out the registrations-schedules) for the summer classes. I have a very similar recipe I call the Magic Pancake Basket which uses a strawberry topping after the pancake comes out of the oven… that would have been more summer-like. Oh well, apples or strawberries – this morning treat is a winner every single time.

German Apple Pancake

Batter
1/2 cup flour
1/2 teaspoon baking powder
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon grated whole nutmeg
1 cup milk
4 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
 
Apples
1/2 cup sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon grated whole nutmeg
1 peeled and thinly sliced Granny Smith apple
1 tablespoon powdered sugar, for garnish
 
Batter: Whisk together flour, baking powder, sugar, salt, and nutmeg in a large bowl to combine.  Combine eggs, milk, butter, and vanilla in a medium bowl with a whisk.  Let mixture stand for 30 minutes.
 
Preheat the oven to 425 degrees.  Spray a 10-inch ovenproof skillet well with Pam on both the bottom and the sides.
Apples: In a small bowl mix 1/4 cup of the sugar, cinnamon, and nutmeg together. Sprinkle the cinnamon-sugar mixture evenly over the bottom and sides of the prepared pan.  Arrange the apple slices in an even spoke-like layer at the bottom of the pan. Sprinkle the top of the apples with the remaining 1/4 cup sugar.  Place pan on the stove over medium heat, covered, for about 8 minutes or until the mixture bubbles.  Remove from the stovetop and slowly pour the batter over the bubbling apple mixture.
 
Bake for 15 minutes.  Reduce the oven temperature to 375 degrees, leaving the pan in the oven. Bake for another 13 minutes or until the center is puffed and set.  Carefully loosen the pancake with a spatula.  Gently slide the pancake onto a serving platter.  Sift the powdered sugar over the top and cut it into wedges.  Serve immediately.
 
Serves 6 to 8

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1 comment

1 Marissa { 06.09.10 at 11:06 AM }

Yum yum yum this was so good!

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