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German Apple Pancake

German Apple Pancake

YIELD Makes 6 servings
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INGREDIENTS

1/4	cup butter or margarine
1‑1/2	teaspoons ground cinnamon, divided
2	large cooking apples,* peeled and thinly sliced (about 3 cups)
3	eggs, beaten
1/2	cup thawed frozen unsweetened apple juice concentrate
1/2	cup all-purpose flour
1/4	cup half-and-half or whipping cream
1	teaspoon vanilla
1/4	teaspoon ground nutmeg
1/8	teaspoon salt
Apple Cream (recipe)

*Use Jonathon, Rome Beauty or McIntosh.

PREPARATION:

Preheat oven to 450°F. Melt butter with 1/2 teaspoon cinnamon in 9- or 10-inch ovenproof skillet.** Add apples; cook and stir until tender, about 4 minutes. Place eggs, apple juice concentrate, flour, half-and-half, vanilla, remaining 1 teaspoon cinnamon, nutmeg and salt in food processor container; cover and process until smooth. Pour over apples. Bake 10 minutes or until pancake is set in center. Meanwhile, prepare Apple Cream. Cut into wedges. Serve warm or at room temperature with cream.
**If ovenproof skillet is unavailable, use regular skillet. Cook apple mixture as directed; spoon into 9-inch pie plate. Continue as directed.

This recipe appears in: Pancakes & Waffles

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