German Apple Pancakes
(from brasil_amor’s recipe box)
The topping (Steps 1-2) will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.
Source: Internet
Prep time: 30 minutes
Cook time: 60 minutes
Serves 4 people
Categories: Diet
Ingredients
- APPLE TOPPING
- 1 1/2 teaspoons butter
- 1 1/2 teaspoons canola oil
- 4 Granny Smith apples, peeled and sliced
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 cup apple cider
- PANCAKE
- 3 large eggs
- 1/4 cup all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup low-fat milk
- Confectioners' sugar, for dusting
Directions
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To prepare topping: Heat butter and oil in a large nonstick skillet over medium heat until melted. Add apples and 3 tablespoons sugar; cook, stirring, until the apples are tender and golden, about 20 minutes. Stir in vanilla and cinnamon.
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Meanwhile, bring cider to a boil in a medium saucepan over medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into the sautéed apples. Set aside.
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To prepare pancake: Preheat oven to 400°F. Coat a 12-inch cast-iron or other ovenproof skillet with cooking spray.
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Whisk eggs, flour, 2 teaspoons sugar and salt in a mixing bowl until smooth. Gradually add milk, whisking until smooth. Pour the batter into the prepared skillet.
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Bake the pancake for 15 minutes. Reduce oven temperature to 350°; bake until the pancake is golden and puffed, 15 minutes more. (The pancake will deflate when removed from the oven.)
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Meanwhile, gently reheat the apple topping, if necessary. Dust the pancake with confectioners’ sugar and cut into wedges. Serve immediately, with the warm apple topping.