German Apple Pancake

This recipe is adapted from the recipe at Cooking with my Kid.

3 large eggs
2 tablespoons sugar
pinch of salt
1 cup milk (We used potato milk to make it casein-free and it worked fine.)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup flour (We used a gluten-free flour mixture.)
2 tablespoons butter or margarine (We used a casein-free margarine.)
juice of 1/2 lemon
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
4 tart apples
Powdered sugar

Whisk together the eggs, sugar, salt, milk and vanilla. Add the the baking powder to the flour, mix together and then continue to whisk into the milk mixture until smooth. Set aside (at least 30 minutes.) Meanwhile, preheat oven to 450 degrees, and then peel and slice apples and toss in lemon juice. Add brown sugar and cinnamon to coat. Heat butter in a 9-inch cast iron pan  on the stove-top until melted and move around with a spatula so it greases the sides.

Add the apples and cook until slightly soft, about 8 to 10 minutes. Pour the batter over the apples and place the pan in the oven. Bake until the edges are puffy, about 18-20 minutes. Resist the urge to open the oven. Just turn the light on to check. Serve directly in the pan or turn out onto a plate. Sprinkle with powdered sugar.



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