This recipe has been tacked up on the cork board that we have in our kitchen since September. When I found it in Cooking Light and pulled it out, apples were in full harvest. At some point during the earl fall we even drove down to Watsonville to pick them straight out of the orchards. Somehow in the midst of all the other feverish apple induced cooking, these pancakes were never made.
Maybe my reluctance to try this skillet pancake has something to do with the fact that I am not actually much of a pancake person. I love them in theory, but when push comes to shove and breakfast plans must be made, I am ALWAYS going to pick an egg dish for breakfast. I have this ongoing love affair with poached eggs and they trump pancakes week in and week out. I think this absence of pancakes makes Alex sad at times, but he is to sweet to say so. I do however make pancakes often when people are over for breakfast because they are easier to orchestrate than eggs for large groups. So this weekend, when I had my mom and brother over for breakfast, this recipe, oh so patient a recipe it has been up to this point, finally put its foot down and insisted that it be made. Thank god. It is delectable, and because it is from Cooking Light its good for you to right? Even with syrup all over it...
A word of warning for those of you about to make this dish, this is not your typical pancake. It's a sort of a crepe/pancake hybrid with a delicious crunchy caramelized bottom. Though not entirely like a pancake it is fluffy, and a bit sweet, and I am sure any fruit would taste wonderful embedded in its warm center. It also smells wonderful as it cooks and comes out looking so puffy and cheerful.
German Apple Pankake
Adapted from Cooking Light
-The recipie called for egg subsitute but I had one of those cartons of liquid egg so I used that instead and it worked fine.
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1/8 teaspoon grated whole nutmeg (pregrated would be fine as well)
- 1/8 teaspoon salt
- 1 cup liquid eggs-or substitute
- 1 cup fat-free milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
Apple Mixture Ingredients
- 1/2 cup granulated sugar, divded
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 cup thinly sliced apple, preferiable Granny Smith or similar. Our was a pink lady though and that worked well.
In a smaller bowl combine egg substitute, milk, butter and vanilla, whisk together and add to the flower mixture and combine. Set the batter aside and allow to stand for 30 minutes.
While the batter sets, preheat the oven to 425 degrees.
Cover the bottoms and the sides of an ovenproof skillit with cooking spray or whichever grease you choose. In a small bowl combine 1/4 cup granulated sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg and sprinkle this evenly over the bottom and sides of the pan.
On top of the sugar, arrange the apple in a single layer along the bottom of the pan. A spokelike pattern looks nice, but as long is it is a single layer you should be fine. Once the apples are in the pan sprinle the last 1/4 cup of sugar over the apples. Cook over medium heat until the sugar and apple juices begin to bubble. Once at this point pour in the batter slowly.
Place the skillet in the oven and cook for 15 minutes, and then reduce the temp to 375 and cook for an additional 13 minutes. The center of the pancake should be set.
Remove the pancake from the oven and serve either directly out of the skillet or remove it with a spatula and serve on a plate. You can sprinle powdered sugar over the top for effect if you like just before serving.