German Apple Pancake
German Apple Pancake is a lacto ovo vegetarian side dish. For 43 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 189 calories, 4g of protein, and 7g of fat. This recipe serves 8. Plenty of people really liked this European dish. It is brought to you by Taste of Home. 196 people found this recipe to be scrumptious and satisfying. A mixture of sugar, confectioners' sugar, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a rather bad spoonacular score of 22%. Similar recipes are German Apple Pancake, German Apple Pancake, and German Apple Pancake.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
3 to 4 tablespoons butter
Confectioners' sugar
3 eggs
3/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
Lemon wedges
1 cup milk
1/2 teaspoon salt
2 tablespoons sugar
2 tart baking apples, peeled and sliced
Equipment:
blender
frying pan
oven
Cooking instruction summary:
Directions Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth. Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. For topping, in a skillet, add the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately with lemon wedges. Yield: 6-8 servings. Originally published as German Apple Pancake in Bountiful Harvest Cookbook1994, p76 Nutritional Facts 1 serving (1 each) equals 192 calories, 12 g fat (7 g saturated fat), 107 mg cholesterol, 273 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth.
2. Add butter to hot skillet; return to oven until butter bubbles.
3. Pour batter into skillet.
4. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp.
5. For topping, in a skillet, add the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar.
6. Cut and serve immediately with lemon wedges.
Nutrition Information:
covered percent of daily need
