Let me start this by saying that my wife is not really a cook. She is not really detail oriented when it comes to cooking and usually ends up skipping a step or two. When she mentions that she might cook breakfast she usually means oatmeal. So when ever she asks if I want breakfast I say I would like a Pannekoeken or something that I know she will never make.
Today is my birthday and Lara decided to actually make pannekoeken. Somehow we actually had all the ingredients so she was able to do it. I think the only mistake she made was the oven temp and this was corrected before it was too late. As you can see it came out nicely. The apples were very good - a little sweet - a little tart. It is apple season now and I think it was Braeburn apples that were used instead of the Granny Smith called for in the recipe. The recipe wasn't in the breakfast section of the cookbook - it was in the dessert section - so you know it was going to be good. I ate the last piece later on with a little vanilla ice cream and it was just as good for dessert as it was for breakfast.
German Apple Pancake
(Source: The New Best Recipe)
- 2 large eggs
- 3/4 cup half and half
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 all-purpose flour
- 1 tablespoon unsalted butter
- 3 medium Granny Smith apples (about 1 1/4 pounds) peeled, cored, and cut into 1/4 inch slices.
- 1/4 cup packed light brown sugar
- 2 tablespoons confectioners' sugar
- Maple syrup, warmed, for serving
- Adjust oven rack to the middle position and heat to 500 degrees. Combine the eggs, half and half, vanilla, salt, and granulated sugar in food processor or blender and process until well combined, about 15 seconds. Add the flour and process until mixed and free of lumps, about 30 seconds; set the batter aside.
- Add the butter to a 10 inch non-stick oven-proof skillet and heat over medium-high until butter is foaming. Add the apples and sprinkle brown sugar on top. Cook, stirring occasionally, until apples turn light brown, about 5 minutes. Continue to cook, stirring constantly, until apples are golden brown, 4 to 5 minutes.
- Remove the pan from heat. Quickly pour the batter around the edge of the pan, then over the apples; place the pan in the oven. Reduce the oven heat to 425 degrees and cook until brown and puffed, 16 to 17 minutes. With a heatproof spatula loosen the pancake. Invert the pancake onto a serving platter, dust it with confectioners' sugar, and serve immediately, accompanied by the warm maple syrup.