APPLE PANCAKE (GERMAN STYLE)

By Kitchenbee

Bon Appetit/December 1980 – R.S.V.P Letters to the Editor
Recipe from Far Horizons restaurant in Longboat Key, Sarasota, Florida by Chef Harold Wuelfrath
Who also recommends to those who feel adventuresome to substitute bananas for apples.

Ingredients

• 1/2 cup sugar
• 1 tblsp cinnamon
• 1 cup flour
• 1/2 cup water
• 1/4 cup vegetable oil
• 3 tblsp sugar
• 1 tsp vanilla extract
• 1/2 tsp lemon extract
• 6 eggs, room temperature
• 2 apples
• 3 tblsp butter
• 2 tblsp butter, melted
• Syrup and lingonberries (optional)

Details

Servings 2

Preparation

Step 1

Mix ½ cup sugar and cinnamon; set aside.

Combine flour, water, oil, remaining sugar and extracts in large bowl and blend well. Add 3 eggs and beat until smooth. Stir in remaining eggs and blend gently just until egg yolks and batter are well combined.

Preheat oven to 400. Peel and core apples and cut into ¼ inch slices. Melt 1 ½ tablespoons butter in 10-11 inch skillet or omelet pan over medium-high heat. Add half of fruit and saute, turning once, until golden brown. Pour half of batter over fruit and cook until set, about 2 minutes. Slide pancake onto large plate. Invert skillet over pancake and flip plate to return pancake to skillet. Continue cooking until underside is set, about 2 minutes. Slide pancake onto heatproof platter. Sprinkle with 1 tablespoon cinnamon sugar and drizzle with 1 tablespoon melted butter. Set aside. Prepare second pancake with remaining butter, fruit and batter. Bake pancakes 5 minutes. Serve immediately with remaining cinnamon sugar and side dishes syrup and berries.