Arkansas German Baked Pancake

Date: Thu, 20 Jun 1996 19:09:50 -0400 From: Jim Porter <jporter@pbsj.com> Here is a breakfast dish that was in Southern Living magazine this spring, published from /The Dairy Hollow House Cookbook/. I originally (before finding this list) made it according to the recipe -- not fat-free. For this past Sundays breakfast I trimmed it back, and it came out just as well. I thought you might enjoy it too. This is basically a big, puffy pancake that you cover with sauteed apples and slice into wedges. For the apple filling, I just modified the (microwave) "sauteed" apples recipe posted in the archives (courtesy Asha Dornfest), instead of sauteeing with 1/4 c of butter. (Spray "skillet" with cooking spray.) HEAT a 12-inch cast-iron skillet in a 450 degree oven for 5 mins. (I just used my chili pot, with the plastic handles removed. Youll want something a little deep, as this pancake puffs-up when cooking) COMBINE first 3 ingredients in a mixing bowl; beat at medium speed with electric mixer until smooth. Add flour and salt; beat 5 mins. POUR batter into hot skillet. Bake at 450 for 15 mins.; reduce heat to 350, and bake 8 mins., or until puffed and browned. Remove from oven; spoon Apple Filling over pancake (pancake will deflate). Sprinkle with powdered sugar. Cut into wedges, and serve immediately. Yield 4 servings. APPLE FILLING: Place apples in microwavable container with a squeeze of lemon juice and a sprinkling of cinnamon (and Butter Buds, if you like). Cook on high for 4 minutes, or more -- till desired tenderness (I cook it longer (double?, stirring after half the time), as I like them tender. Remove from microwave; stir in honey, and let sit till you are ready to use. FATFREE DIGEST V96 #175 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.