Sunday, January 22, 2012

German Apple Pancake

Zeina and I both made pancakes for breakfast this morning... I'll admit, my recipe is a little more like a 'breakfast apple pie.'  This would be a great addition to a Sunday brunch, just a little sweet and packed with flavor from the warm spices.  Instead of a pie crust, we have an denser, eggy pancake- a perfect base for the belly-warming apple filling. 
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!

1 comment:

  1. That looks amazing! Definitely trying this next weekend!