Originally From
Apple-Topped German Pancake
sdmcclain10 wants to cook this
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
Combine brown sugar and cornstarch in a saucepan; stir in milk and melted butter. Over medium heat, cook 5 minutes or until mixture is thickened. Add chopped apples, cooking 10 minute longer or until tender, stirring frequently. Remove from heat and keep warm until use, or store in an airtight container and refrigerate until needed, reheating before use.
Preheat oven to 450 degrees F. When oven reaches full temperature, warm cast-iron skillet (if using) for 5 minutes. Using 1 teaspoon butter, butter skillet (or individual pans) and set aside.
Break eggs into a medium-sized mixing bowl, beating thoroughly until blended. Add milk and blend well. In a smaller bowl, combine all-purpose flour and salt. Sift flour mixture into eggs and milk, blending thoroughly as you combine the two; blend until smooth. Add 1 teaspoon melted butter and blend again. Pour batter into prepared 11-inch skillet and bake at 450 degrees F for 10 minutes. After 10 minutes, lower heat to 350 degrees F and continue baking for another 10 minutes. (Note - if using four (4) individual 6-inch oven-proof skillets or baking pans, bake pancakes (i.e. Dutch Babies) for 15 minutes (total) at 450 degrees F and remove from oven.) When time has elapsed, remove skillet from oven.
Preheat oven to 450 degrees F. When oven reaches full temperature, warm cast-iron skillet (if using) for 5 minutes. Using 1 teaspoon butter, butter skillet (or individual pans) and set aside.
Break eggs into a medium-sized mixing bowl, beating thoroughly until blended. Add milk and blend well. In a smaller bowl, combine all-purpose flour and salt. Sift flour mixture into eggs and milk, blending thoroughly as you combine the two; blend until smooth. Add 1 teaspoon melted butter and blend again. Pour batter into prepared 11-inch skillet and bake at 450 degrees F for 10 minutes. After 10 minutes, lower heat to 350 degrees F and continue baking for another 10 minutes. (Note - if using four (4) individual 6-inch oven-proof skillets or baking pans, bake pancakes (i.e. Dutch Babies) for 15 minutes (total) at 450 degrees F and remove from oven.) When time has elapsed, remove skillet from oven.
