My kitchen smells great with the lingering aromas of spicy nutmeg, cinnamon and allspice. I revised a recipe for German apple pancake that I received from a co-worker last year. To punch up the nutrition, I used whole-wheat pastry flour instead of all purpose flour. I also seriously scaled back on the butter, but still left a little in for a bit of buttery flavor. Sonny helped me this morning- peeled, cored and diced the apples. Buddy also helped by taking care of the pesky apply peels... nothing is wasted in our kitchen!
So, now for the recipe...
German Apple Pancake
1 Tb butter
3 large eggs
3/4 cup skim milk
3/4 cup whole-wheat pastry flour
1/2 tsp salt
1/2 tsp cinnamon
2 Tb butter
3 apples, peeled, cored and diced
1/4 cup packed brown sugar
1 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice
Preheat your oven to 450 degrees F. Prepare the pancake- melt 1 Tb butter in a pie dish or ovenproof skillet (I just put the butter in the pie dish and stuck it in the oven while I prepare the batter). Whisk together the eggs, milk, flour, salt and cinnamon- pour over the melted butter in the pie dish. Bake at 450 for 15 minutes, then reduce the oven heat to 350 degrees F and bake for 10 minutes more.
Meanwhile, prepare the filling. Melt the 2Tb butter in a large skillet. Add the apples and saute in the butter until tender, about 5-8 minutes. Add the brown sugar and spices and stir to combine. Turn heat down to low and simmer for 5-10 minutes or until pancake is done baking.
Remove the pancake from the oven and slide out onto a large plate. Pile the apple filling on top. Dust with sifted powdered surgar and a dallop of vanilla yogurt (I use greek for extra protein). Enjoy!