Saturday, February 7, 2009

German Apple Pancake

Original recipe credit: Cooking Light
yield: 6 servings

1/2 cup flour
1/2 tsp baking powder
1 Tbsp sugar
1/8 tsp salt
1/8 tsp nutmeg
1 cup egg substitute
1 cup fat-free or 1% milk
2 Tbsp butter, melted
1 tsp vanilla

Apple Mixture:
1/2 cup sugar, divided
1/2 tsp cinnamon
3/8 tsp nutmeg
1 cup thinly sliced Granny Smith apple

Remaining Ingredient:
1 Tbsp powdered sugar

1. To prepare batter, combine flour, baking powder, 1 Tbsp sugar, salt, and 1/8 tsp nutmeg in a medium bowl, stirring with a whisk. In a small bowl, combine egg substitute, milk, butter, and vanilla, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.
2. Preheat oven to 425°.
3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup sugar, cinnamon, and nutmeg; sprinkle evenly over sides and bottom of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup sugar.

Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
4. Bake at 425° for 15 minutes. Reduce oven temperature to 375°; bake an additional 13 minutes or until center is set.

Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.


Jessica Flournoy said...

Okay, so I'm not an expert in the kitchen. Consequently, I still have a lot of things left to learn about cooking. Can you please tell me why you have to serve the apple bavarian pancakes immediately?

Jessica said...

Oops. Sorry...that should be German apple pancake.

Michelle said...

Jessica, I don't remember for sure since I haven't made this recipe in about two years, but I'm pretty sure that it just goes really flat. It's just not very good "leftover". Sorry I'm not more help!