Tuesday, April 26, 2011

Apple Puff Pancakes

Whether you prepare this fabulous brunch dish for guests or for a special family occasion, this must-have recipe is high on the YUM! factor. Unlike large, flat Dutch pancakes - or “pannekoeken” - this baked, puffed, pancake originates in Germany. I serve it with a dollop of whipped cream and a drizzle of maple syrup. Ron likes sausages with it … I can never say “no” to Ron!

Apple Puff Pancakes:
To Prepare the Pancake Batter:
3 tbsp. butter or margarine
4 eggs
1 c. milk
¾ c. all-purpose flour
¼ tsp. salt
1 tbsp. sugar
To Prepare the Apple Filling:
3 medium apples, peeled, cored, and cut into 12 slices each
¼ c. brown sugar
1 tsp. ginger
1 tsp. cinnamon
3 tbsp. butter or margarine
You will need a 10-inch cast-iron frying pan to bake the apple batter, as well as a second skillet to sauté the apples. 

Preheat oven to 425 deg. F. Warm butter or margarine in cast-iron frying pan on medium-low heat until sizzling. Be sure it doesn’t burn! To make pancake batter, add remaining ingredients to blender, buzzing several seconds on “high” setting until well combined. Pour into sizzling butter or margarine in cast-iron frying pan and immediately transfer to preheated oven. Bake until puffed and golden, 20-to-25 min.
Prepare apples as directed. Combine brown sugar, ginger, and cinnamon. Add apple slices, stirring until well coated with sugar and spice. On medium-low heat, sizzle butter or margarine in skillet. Add apples, stirring well to sauté and to allow sugar to caramelize, about 5 min. Lowering heat further, cover skillet to allow apples to soften, 5 min. more. 
Remove pancake from oven and immediately transfer hot apples to depression in center. Slice  into four pieces, serving with whipped cream and maple syrup. Serves 4.

Sauté apples to soften and caramelize
Remove puffed pancake from oven

Pour hot apples into pancake center

Ready for the table!

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