GERMAN APPLE PANCAKE
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-except 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 as I did, it'll turn out terrific! -Judi Van Beek, Lynden, Washington
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat a 10-in. cast-iron skillet in a 425° 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, combine 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.
Nutrition Facts : Calories 192 calories, Fat 12g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 273mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
DUTCH OVEN-PUFFED APPLE PANCAKE
I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.
Provided by Alan in SW Florida
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
- In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
- Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
- Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
- Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.
Nutrition Facts : Calories 422, Fat 23, SaturatedFat 13.2, Cholesterol 210.8, Sodium 369.3, Carbohydrate 46.5, Fiber 2.4, Sugar 23.2, Protein 9.1
DUTCH BABY
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
- Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
- Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.
MINI GERMAN PANCAKES WITH APPLE-CALVADOS CARAMEL SAUCE
Provided by Bobby Flay
Categories main-dish
Time 45m
Yield 18 to 24 pancakes (depending on size of the tin)
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Combine the milk, sugar, vanilla, zest and eggs in a blender and blend until smooth. Add the flour, butter and salt and blend until completely smooth, about 1 minute. Spray muffin tins well with nonstick cooking spray and pour 1/4 cup batter into each tin, filling about three-quarters full. Bake until puffy and golden on top, about 15 minutes. Remove and let sit on a baking rack for a few minutes. Remove the individual pancakes to a platter. The pancakes will sink slightly in the center. Fill with some of the Apple-Calvados Caramel Sauce and dust with cinnamon powdered sugar.
- Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring until soft, about 8 minutes. Whisk in the sugar and cook until the sugar melts and thickens slightly. Remove the skillet from the heat, add the calvados, then return to the stove and cook until reduced. Add the heavy cream and cook until warmed through. Finish with the mint.
GERMAN MINI APPLE PANCAKES
These are made in large (texas) size muffin tins. Can also be made as one large one in a baking tin.
Provided by Jen T
Categories Breakfast
Time 25m
Yield 6 pancakes
Number Of Ingredients 12
Steps:
- Heat oven to 450'F.
- Grease the insides of 6 large muffin tins with a little butter & sprinkle in a little sugar and tip to coat.
- Toss the apple pieces with the cinnamon, brown sugar and lemon juice.
- Over a medium heat melt a little butter and add the apple pieces.
- Cook gently for 10-12 minutes until lightly caramelised.
- Leave to cool for about 5 minutes.
- Divide evenly into the 6 muffin pans.
- Melt the 2Tbsp of butter and add with the flour, sugar, milk, eggs & pinch salt to a food processor and mix together for 3 minutes.
- Pour batter evenly over the apples and bake for 15 minutes. (if making as one large, cook for 20minutes).
- Tip out from tins so that apples are on top.
- Dust with a little icing sugar.
- Serve with whipped cream.
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