Tuesday, April 9, 2013

German Apple Pancake

Want a new dish to add to your weekend breakfast rotation?  Try this easy oven pancake.  It is started in a skillet on the stove, then finished off in the oven.  The original is made with apples, but it would be amazing with blueberries, peaches or plums (or some of each!).  No fresh fruit?  Try replacing the apples with dried fruit and a little water to plump them up.  The possibilities are endless, making this a very versatile breakfast option and a yummy way to use up whatever fruit you have on hand!

German Apple Pancake
1/2 c. flour
1 Tbsp. granular sugar
1/2 tsp. salt
2 eggs
2/3 c. half and half (I used milk)
1 tsp. vanilla
2 Tbsp. butter
3-4 apples, peeled and chopped
1/4 c. brown sugar
1/4 tsp. cinnamon (I used LOTS more)
Move oven rack to the upper-middle position and pre-heat to 500 degrees.
Whisk flour, granular sugar and salt together in a medium bowl.
Whisk together eggs, half and half (or milk) and vanilla together in a small bowl. 
Add wet ingredients to dry ingredients and whisk until no lumps remain.  Set aside.
Melt butter in a 10" oven safe non-stick skillet over medium heat.  Add apples, brown sugar and cinnamon and cook until fruit is golden brown and syrupy (about 10 minutes).  Take off heat.
Spread apple mixture evenly around pan.
Quickly pour batter over and around apples and immediately place in pre-heated oven. 
Reduce heat to 425 degrees and bake 18 minutes, until puffed and golden at the edges.
***You can dust this with powdered sugar or serve with syrup, but I think it is sweet enough by itself.***
The original recipe can be found in one of my favorite cookbooks The Complete America's Test Kitchen TV Show Cookbook .

No comments:

Post a Comment