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Title: Apfelpfannkuchen (German Apple Pancakes)
Categories: Fruit Penn Breakfast German
Yield: 6 Servings
| 2 | lg | Cooking apples (Yellow Delicious, or Granny Smith) |
| 1/4 | c | Butter |
| 1 | c | Flour |
| 1 | c | Milk |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Salt |
| 1/4 | ts | Nutmeg, grated |
| Confectioners sugar |
Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter.
Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this to work. When it is well heated, add the remaining 2 T sp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter.
Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375 and bake 10 min longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup.
Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet.
From Cooking From Quilt Country Submitted
By LISE WARING previous next