INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 475 degree F.
2. Peel, core, and very thinly slice the apples; you should have
approximately
1 1/2    cups.
3. 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.
4. 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 be very hot for
this recipe to really work properly. When it is well heated, add the
remaining 2 tablespoons 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.
5. 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).
6. Remove the skillet from the oven, quickly arrange the warm sauteed apple
slices over the melted butter, and pour the batter evenly over all.
7. Bake for 15 minutes, reduce heat to 375 degree F., and bake 10 minutes
longer.
8. 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: Some good choices for apples are Granny Smith or Golden Delicius. If
you do not use apples, add 1/4 (one fourth) cup of butter to the hot
skillet. One fourth cup equals 1/2 a stick.
Notes: German Apple Pancakes ae 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.
Posted to recipelu-digest Volume 01 Number 648 by RecipeLu
<recipelu@geocities.com> on Jan 31, 1998

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”