German Apple Pancake

Ingredients

1 1/2 teaspoons Butter
1 1/2 teaspoons Canola oil
4 Granny Smith apples, peel, core & slice
3 tablespoons Granulated sugar
1/2 teaspoon Vanilla extract
1/4 teaspoon Ground cinnamon
3 lrg eggs
2 teaspoons Granulated sugar
1/4 teaspoon Salt
3/4 cup 1%% low-fat milk
Confectioner's sugar, for dusting

Preparation

1
TO MAKE TOPPING: In a large nonstick skillet, heat butter and oil over medium heat until melted. Add apples and sugar; cook, stirring, until apples are tender and golden, about 20 minutes. Stir in vanilla and cinnamon.
2
Meanwhile, in a medium saucepan, bring apple cider to a boil over medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into sauteed apples. Set aside. (The topping will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.)
3
TO MAKE PANCAKE: Preheat oven to 400 F. Lightly oil a 12-inch cast-iron or other ovenproof skillet or coat it with nonstick spray.
4
In a mixing bowl, whisk eggs, flour, sugar and salt until smooth. Gradually add milk, whisking until smooth.
5
Pour batter into prepared skillet and bake for 15 minutes.
6
Reduce oven temperatur to 350 ; bake for 15 minutes more, or until pancake is golden and puffed. (Pancake will deflate when removed from oven.)
7
Dust pancake with confectioners' sugar and cut into wedges. Serve immediately, with warm apple topping.

Tools

 



Yield:

4.0 servings

Added:

Wednesday, December 9, 2009 - 11:02pm

Creator:

Anonymous

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