a little fall…
Along with yesterday 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 yearlong. 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 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 spokelike layer in the bottom of the pan. Sprinkle the top of the apples with the remaining 1/4 cup sugar. Place pan on stove over medium heat, covered, for about 8 minutes or until the mixture bubbles. Remove from stovetop and slowly pour the batter over the bubbling apple mixture.
Bake for 15 minutes. Reduce the oven temperature to 375 degrees, leaving pan in oven. Bake for another 13 minutes or until the center is puffed and set. Carefully loosen pancake with a spatula. Gently slide the pancake onto a serving platter. Sift the powdered sugar over the top and cut into wedges. Serve immediately.
Serves 6 to 8
1 comment
Yum yum yum this was so good!
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