German Apple Pancake the Editors of Publications International, Ltd.
German Apple Pancake
Makes 6 servings
|1/4||cup butter or margarine|
|1-1/2||teaspoons ground cinnamon, divided|
|2||large cooking apples,* peeled and thinly sliced (about 3 cups)|
|1/2||cup thawed frozen unsweetened apple juice concentrate|
|1/2||cup all-purpose flour|
|1/4||cup half-and-half or whipping cream|
|1/4||teaspoon ground nutmeg|
*Use Jonathon, Rome Beauty or McIntosh.
- 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.
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