A few weeks ago my sister visited from Michigan. Our usual breakfast is cereal but I thought I’d like to do something a bit nicer for one morning. I made a German Apple Pancake, a family favorite that I had put in the Grammy’s Kitchen cookbook. Unfortunately, I forgot to add the flour. We had something like an apple omelet, edible but not what I’d planned.
Last week I tried again, this time combining parts of the original recipe with another from the book, Apple Puff Oven Flapjack. This one was a success.
This has been a bumper apple season so for anyone with a surplus, I’m sending along my adapted recipe.
Puffy Apple Pancake
Preheat oven to 425 degrees
3 tablespoons of butter
3/4 cup milk
1/2 cup flour
3 tablespoons sugar
1/2 teaspoon vanilla
¼ teaspoon cinnamon
1-2 tart apples
2 tablespoons brown sugar
1. Make the batter in a blender, or in mixing bowl with whisk. Beat together the eggs, milk, flour, sugar, vanilla and cinnamon. Reserve brown sugar for topping. Let stand while preparing apples.
2. Peel apples and slice thinly.
3. Melt the butter in a 9 or 10 inch oven proof skillet. (A well seasoned iron skillet is perfect) Place the apple slices in the butter.
4. Return to the oven until the apples sizzle. Don’t brown them.
5. Pour the batter over the apples and sprinkle with brown sugar.
6. Bake 20-25 minutes until puffed and brown. Serve immediately dusted with powdered sugar.