RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 908
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| Recipe Name: |
German Apple Pancake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
German |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
A 10-inch ovenproof skillet is necessary for this recipe; we highly recommend using a nonstick skillet for the sake of easy cleanup, but a regular skillet will work. You can also use a cast-iron pan; if you do, set the oven temperature to 425 degrees in step 1, and when cooking the apples in step 3, cook them only until just barely golden, about 6 minutes. Cast iron retains heat better than stainless steel, making the higher oven temperature unnecessary. If you prefer tart apples, use Granny Smiths; if you prefer sweet ones, use Braeburns. For serving, dust the apple pancake with confectioners' sugar and pass warm maple syrup or Caramel Sauce separately, if desired.
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Ingredients:
Optional Ingredients:
-1 fl oz syrup, Maple for serving Add to shopping list |
Directions:
Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees.
Quarter apples and cut into ½-inch-thick slices.
Whisk to combine the flour, granulated sugar, and salt in a medium bowl. In a second medium bowl, whisk the eggs, half-and-half, and vanilla until combined. Add the liquid ingredients to the dry ingredients and whisk until no lumps remain, about 20 seconds; set the batter aside.
Heat the butter in a 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add the apples, brown sugar, and cinnamon; cook, stirring frequently with a heatproof rubber spatula, until the apples are golden brown, about 10 minutes. Off heat, stir in the lemon juice.
Working quickly, pour the batter around the edge of the pan and then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees. Bake until the pancake edges are brown and puffy and have risen above the edges of the skillet, about 18 minutes.
Using oven mitts to protect your hands remove the hot skillet from the oven and loosen the pancake edges with a heatproof rubber spatula; invert the pancake onto a serving platter. Dust with confectioners' sugar, cut into wedges, and serve with syrup or Caramel Sauce. |
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Caramel Sauce
(Add to shopping list) :
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Directions:
Place the water in a heavy-bottomed 2-quart saucepan; pour the sugar in the center of the pan, taking care not to let the sugar crystals adhere to the sides of the pan. Cover and bring the mixture to a boil over high heat; once boiling, uncover and continue to boil until the sugar syrup is thick and straw-colored (it should register 300 degrees on a candy thermometer), about 7 minutes. Reduce the heat to medium and continue to cook until the syrup is deep amber (it should register 350 degrees on a candy thermometer), about 1 to 2 minutes.
Meanwhile, bring the cream and salt to a simmer in a small saucepan over high heat (if the cream boils before the sugar syrup reaches a deep amber color, remove the cream from the heat and cover to keep warm).
Remove the pan with the sugar syrup from the heat; very carefully pour about one quarter of hot cream into it (the mixture will bubble vigorously), and let the bubbling subside. Add the remaining cream, vanilla, and lemon juice; whisk until the sauce is smooth. (The sauce can be cooled and refrigerated in an airtight container for up to 2 weeks.) |
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| Nutrition per Serving: |
| Calories: |
337 |
Total Carbs: |
48.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
120.2 |
Fat: |
13.7 |
Protein: |
5.70 |
| Fiber: |
2.19 |
Sodium: |
350.14 |
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