German Apple Pancake Recipe
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it...expect for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour like I did, it'll turn out terrific!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup all-purpose flour
- 1 cup milk
- 3 tablespoons butter
- 1/8 teaspoon ground nutmeg
- 2 tablespoons sugar
- topping:
- confectioners' sugar
- pancake:
- 2 tart baking apples peeled and sliced
- 3 to 4 tablespoons butter
- Carbohydrate 16.755662510965 g
- Cholesterol 21.7015625099219 mg
- Fat 7.76087513196465 g
- Fiber 0.432513896540788 g
- Protein 4.92416642936575 g
- Saturated Fat 4.76119411547182 g
- Serving Size 1 1 serving (127g)
- Sodium 1482.3633872583 mg
- Sugar 16.3231486144242 g
- Trans Fat 0.63454242023605 g
- Calories 156 calories
Directions Preheat a 10-in. cast-iron skillet in a 425degrees oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth. Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. For topping, in a skillet, add the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately. Yield: 6 servings. Originally published as German Apple Pancake in Bountiful Harvest Cookbook 1994, p76
