Apple-Topped German Pancake
InnCuisine has cooked this
"Rustic, fun and perfect for serving guests, family and friends at home or at a bed & breakfast inn, the following recipe for Apple-Topped German Pancake(s) is ideal for cooks seeking an tasty alternative to traditional pancakes or waffles. A hybrid of sorts between a pancake, omelet and even a soufflé, German Pancakes can be baked in 1 large skillet or individually-sized pans." - InnCuisine
4+
Breakfast, Brunch
- FOR THE APPLE TOPPING
- * 4 cups apples, peeled and chopped (I like a mix of tart and sweet and suggest 2 Granny Smith and 2 Honeycrisp)
- * 3/4 cup light brown sugar, packed
- * 1 & 1/2 tablespoons cornstarch
- * 1/2 cup milk
- * 1/4 cup butter, melted
- FOR THE GERMAN PANCAKE (made in an 11-inch oven-proof skillet; or if making Dutch Babies, use four (4) 6-inch oven-proof skillets, pie or cake pans)
- * 3 large eggs, brought to room temperature
- * 1/2 cup milk
- * 1/2 cup all-purpose flour
- * 1/2 teaspoon salt
- * 1 teaspoon buter, melted
- * another 1 teaspoon butter to add to hot skillet before adding batter
- * confectioner’s (powdered) sugar to garnish
