German Apple Pancakes

The technical German name for these delicious apple delights is apfelpfannkuchen.  However you say it, they are delicious and very easy to make.  You bake them in the oven - just make sure to serve at once as they behave like a souffle.  They puff up and then start to fall on leaving the oven but even if they fall, they are still wonderful.

They make a great brunch dish and the recipe below makes 2.  I have also cooked these in cast iron pans which makes a neat presentation.  These bake for about 20-25 minutes but again, time them so that they will be ready to hit the table as soon as they come out of the oven.  They are also wonderful with just a sprinkle of powdered sugar dusted over them.

Makes 2 large pancakes and serves 4.

INGREDIENTS

• 4 eggs or 1 cup of egg substitute
• 3/4 cup flour
• 3/4 cup milk
• 1/2 teaspoon salt
• 1/4 cup margarine or butter (4 tablespoons) 
• 2 medium apples thinly sliced (any variety but I usually use gala or similar)
• 1/4 cup sugar
• 1/4 teaspoon cinnamon

PREPARATION

1. Heat oven to 400 degrees.
2. Place 2 round layer pans 9 x 1-1/2 inches in the oven - or if using cast iron skillet(s), do the same.
3. Whisk/beat together the eggs, flour, milk and salt.
4. Beat with mixer on medium for 1 minute.
5. Mix sugar and cinnamon - set aside.
6. Remove the hot pans from the oven.
7. Place 2 tablespoons margarine or butter in each pan.
8. Rotate the pans around until the butter or margarine is melted and so it coats sides of the pan.
9. Place half the apple slices in each pan.
10. Pour batter equally over apples and divide equally among the 2 pans.
11. Sprinkle the sugar and cinnamon mixture over the batter in each pan.
12. Bake uncovered until the pancakes puff up and are golden brown, 20-25 minutes.
13. Serve immediately - dust with a sprinkling of powdered sugar if desired.

NOTE:  You can substitute cooking spray for the butter and/or margarine but if you do, you will need to spray generously to make sure the pancakes do not stick. 

You can also use 1 granny smith apple, 1 gala, or any combo of apples depending on how sweet or tart you like the pancake.

Milk is also of individual preference - I use nonfat for all my recipes but it is a matter of personal choice as some people prefer whole milk or different varieties of fat content milk - or half and half.

Pear or peach pancake is also very good.  Just make sure that these fruits if used are drained and/or paper toweled dry and not soggy.

This recipe is from my Betty Crocker International Cookbook from the 1970s with my added suggestions!