Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

German Apple Pancake




Source of Recipe


Sunday_Dinner@yahoogroups.com


Recipe Introduction


To make
ahead: the topping will keep, covered, in the refrigerator for up to 2
days. Reheat before serving.


List of Ingredients




Apple topping:

1 1/2 tsp butter
1 1/2 tsp canola oil
4 Granny Smith apples, peeled and sliced
3 Tbs sugar
1/2 tsp vanilla
1/4 tsp ground cinnamon
1 cup apple cider

Pancake:

3 large eggs
1/4 cup all-purpose flour
2 tsp sugar
1/4 tsp salt
3/4 cup 1% milk
Confectioners’ sugar for dusting

Recipe



Topping:

Heat butter and oil in a large nonstick skillet over medium heat until
melted. Add apples and sugar; cook, stirring, until the apples are
tender and golden, about 20 minutes. Stir in vanilla and cinnamon.

Meanwhile, bring cider to a boil in a medium saucepan over medium-high
heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into the
sautéed apples. Set aside.

Pancake:

Preheat oven to 400°F. Coat a 12-inch cast-iron or other ovenproof
skillet with cooking spray.

Whisk eggs, flour, sugar and salt in a mixing bowl until smooth.
Gradually add milk, whisking until smooth. Pour the batter into the
prepared skillet.

Bake the pancake for 15 minutes. Reduce oven temperature to 350°; bake
until the pancake is golden and puffed, 15 minutes more. (The pancake
will deflate when removed from the oven.)

Meanwhile, gently reheat the apple topping, if necessary. Dust the
pancake with confectioners’ sugar and cut into wedges. Serve
immediately, with warm apple topping.

Makes 4 servings