Friday, October 09, 2009
German Apple Pancake
I used to make this years ago and it always went over VERY big. I bought apples at the farmer's market last Saturday and have already made a nice apple betty but, felt inspired to make something a little more involved. The cool thing about this is you can the batter the night before and just do the apples in the morning. Think I will make brunch tomorrow morning and serve a cocktail and all!
Here's the recipe as I remember it:
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 tablespoon sugar
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/2 teaspoon ground nutmeg
1/4 cup unsalted butter
1/2 cup white sugar, divided
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large tart apple - peeled, cored and sliced
1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
4. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.
I gotta go-Joe can't figure out how to turn the TV on!
Talk to you later,
Eat breakfast like a king, lunch like a prince, and dinner like a pauper.
Adelle Davis (1904 - 1974)