German Apple Pancakes

By BARBIE

German Apple Pancakes are sometimes called puff pancakes and can be made without the apples. Either way, this is an unbeatable breakfast or luncheon dish and great for company!

Ingredients

• 2 large cooking apples, such as Yellow Delious or Granny Smith
• 1/4 cup (1/2 stick) butter
• 1 cup all purpose flour
• 1 cup milk
• 6 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspon salt
• 1/4 teaspoon grated nutmeg Confectioners' sugar

Details

Servings 6

Preparation

Step 1

Preheat oven to 475 degrees F. Peel, core and very thinly slice the apples; you should have approximately 1 1/2 cups. Melt 2 tablespoons of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter. Place a 9- or 10 inch cast-iron skillet or very heavy ovenproof pan in the oven to heat for at least 5 minutes. The pan has to very hot for this recipe to really work properly. When it is well heated, add the remaining 2 tablespons of butter to melt and put skillet back in oven; the butter should be very hot but not brown when you add the apples and the batter. While the skillet is heating, place the flour, milk, eggs, vanilla, salt, and nutmeg in a blender, and whiz until smooth. (This can also be done with a rotary beater.) Remove the skillet from the oven, quickly arrange the warm sauteed apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 minutes, reduce heat to 375 degrees F, and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioners' sugar, then cut in wedges and serve with maple syrup and crisp bacon. NOTE: If you do not use apples, add 1/4 cup (1/2 stick) of butter to the hot skillet.