This is one of my favorite's and so easy to make - you can make the batter the night before.
Paired with : Chai Tea and Homemade AppleSauce
German Apple Pancake or Dutch Baby
Batter
8 eggs
1 cup unbleached flour (half whole wheat and half white flour)
1 teaspoon baking powder
1/8 teaspoon of salt
2 cups of whole milk
2 teaspoons vanilla extract
4 tablespoons unsalted butter, melted
1 teaspoon nutmeg
Apple Mixture
1/2 cup unsalted butter
1 cup sucranat, divided two containers
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 medium granny smith apples, peeled and sliced.
1.To make the batter, blend the eggs, flour, baking powder, sugar and salt. Slowly add in the milk while constantly stirring. Then add in vanilla and butter. Set batter aside for twenty five to thirty minutes or refrigerate if preparing for the next morning.
2. Preheat oven to 425 degrees.
3. To make the apple mixture, combine sugar (1 of 2 reserved containers) with cinnamon and nutmeg. Now melt butter in two cast iron or oven proof skillets. Make sure to work the butter along the sides of the pan. Sprinkle cinnamon sugar mixture into both pans. Now place the apple slices into the bottom of pans trying to avoid stacking. Try to get all the apples to cover the bottom surface or avoid stacking. Now sprinkle remaining sugar over apples. Once the mixture become hot and starts to bubble, pour batter into both pans.
4. Place both pans into oven and bake for 15 minutes. Then reduce temperature to 375F and bake for another 10 minutes.
5. Once removed from oven, allow pancakes in skillet to cool briefly then dust with confectioners sugar and squirt a little lemon over the pancake. (The Dutch Baby Effect).
6. Serve while still warm.
8 eggs
1 cup unbleached flour (half whole wheat and half white flour)
1 teaspoon baking powder
1/8 teaspoon of salt
2 cups of whole milk
2 teaspoons vanilla extract
4 tablespoons unsalted butter, melted
1 teaspoon nutmeg
Apple Mixture
1/2 cup unsalted butter
1 cup sucranat, divided two containers
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 medium granny smith apples, peeled and sliced.
1.To make the batter, blend the eggs, flour, baking powder, sugar and salt. Slowly add in the milk while constantly stirring. Then add in vanilla and butter. Set batter aside for twenty five to thirty minutes or refrigerate if preparing for the next morning.
2. Preheat oven to 425 degrees.
3. To make the apple mixture, combine sugar (1 of 2 reserved containers) with cinnamon and nutmeg. Now melt butter in two cast iron or oven proof skillets. Make sure to work the butter along the sides of the pan. Sprinkle cinnamon sugar mixture into both pans. Now place the apple slices into the bottom of pans trying to avoid stacking. Try to get all the apples to cover the bottom surface or avoid stacking. Now sprinkle remaining sugar over apples. Once the mixture become hot and starts to bubble, pour batter into both pans.
4. Place both pans into oven and bake for 15 minutes. Then reduce temperature to 375F and bake for another 10 minutes.
5. Once removed from oven, allow pancakes in skillet to cool briefly then dust with confectioners sugar and squirt a little lemon over the pancake. (The Dutch Baby Effect).
6. Serve while still warm.
Recipe from: http://www.squidoo.com/apple_pancakerecipe
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