Kittencals German Apple Puff Pancake Recipes

GERMAN APPLE PUFF PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Mix the cinnamon and sugar in a small bowl.
• Peel the apples and cut into 1/4-inch slices.
• Melt the butter in a skillet.
• Add apple slices and sprinkle with cinnamon/sugar mixture. Saute the apples until they soften and become light golden brown on both sides (approx. 4-5 minutes).
• While sauteing the apples, beat eggs and combine with milk, flour and salt, stirring well to make a smooth batter.
• Pour the batter over the apples and place the pan in the hot oven.
• Bake approximately 18 minutes. Do not open oven while baking. Use oven light to check. Pancake is done when it no longer appears wet on top.
• To serve, invert the pan over a dinner plate.

GERMAN APPLE PANCAKE

Steps:

• In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
• Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

KITTENCAL'S GERMAN APPLE PUFF PANCAKE

Steps:

• Set oven to 400 degrees F.
• Spray two 8-inch round cake pans with cooking spray.
• Place 2 Tbsp butter in each of the pans.
• Place the pans in the oven and bake until the butter has melted; remove from oven.
• In a bowl, beat the flour, 1/4 teaspoons baking powder, sugar (if using) salt, milk and eggs until smooth, then allow to stand for 30 minutes.
• Arrange the apple slices into the two pans onto the melted butter.
• Re-whisk the flour/egg mixture again then divide the batter evenly between pans, over the apple slices.
• Mix the sugar and cinnamon; sprinkle over the batter in each pan.
• Bake until puffed, and golden brown, about 20-25 minutes.

APPLE PUFF PANCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
• Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
• Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

GERMAN APPLE PANCAKE

Steps:

• 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, combine 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.

APPLE PUFF PANCAKE

Steps:

• Preheat oven to 400°F.
• Place a 12" skillet (with an oven-proof handle) in the oven to heat.
• Meanwhile, make the batter. In a medium sized bowl, use an electric hand mixer to beat eggs until frothy. Beat in flour, milk and salt on medium speed for about 1 minutes.
• Remove skillet from oven. Put butter in skillet and swirl until all of the butter has melted and coated the skillet.
• In a small bowl, mix the sugar and cinnamon. Toss with apple slices to coat.
• Arrange coated apple slices in skillet and pour the batter over. Bake uncovered for 25 minutes or until pancake is puffy and golden brown.
• Cut into quarters and serve.

DUTCH BABY (AKA: GERMAN PANCAKE OR PUFF PANCAKE)

Steps:

• Preheat the oven to 450°F Beat eggs with a wire whip until well aerated. Add milk and whip again. Add salt and flour and stir with a fork, until just blended.
• Meanwhile, melt butter in a cast-iron skillet or a 8 x 8 baking dish with at least 2" sides. Run butter all over the pan bottom and up the sides so pancake can climb!
• Bake for 15 minutes. Serve with butter, syrup and powdered sugar. It is also good when sprinkled with a little lemon juice or topped with fruit (blueberries, sliced peaches, sliced apples or mixed berries).
• *Can be doubled and baked in a 9 x 13 pan with 2" sides.