Mini German Pancake Puffs With Cinnamon Apples Recipes
MINI GERMAN PANCAKE PUFFS WITH CINNAMON APPLES
Bring a touch of Germany to a special weekend breakfast at home. These mini pancake puffs are sure to please everyone!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
- In medium bowl, stir milk, granulated sugar, vanilla and eggs with whisk until smooth. Add Bisquick mix and melted butter; stir until smooth. Pour 1/4 cup batter into each muffin cup. Bake 15 to 17 minutes or until puffy and golden on top.
- Meanwhile, in medium microwavable bowl, stir together apples, 6 tablespoons butter, the brown sugar and cinnamon. Microwave uncovered on High 3 to 5 minutes, stirring halfway through cooking time, until apples are soft. Cover to keep warm.
- Cool pancake puffs 1 minute; remove from pan. To serve, plate 2 puffs on each plate. Top with warm cinnamon apples and cereal.
Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 145 mg, Fat 4 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving (2 Pancake Puffs), Sodium 490 mg, Sugar 31 g, TransFat 1 1/2 g
GERMAN MINI APPLE PANCAKES
These are made in large (texas) size muffin tins. Can also be made as one large one in a baking tin.
Provided by Jen T
Categories Breakfast
Time 25m
Yield 6 pancakes
Number Of Ingredients 12
Steps:
- Heat oven to 450'F.
- Grease the insides of 6 large muffin tins with a little butter & sprinkle in a little sugar and tip to coat.
- Toss the apple pieces with the cinnamon, brown sugar and lemon juice.
- Over a medium heat melt a little butter and add the apple pieces.
- Cook gently for 10-12 minutes until lightly caramelised.
- Leave to cool for about 5 minutes.
- Divide evenly into the 6 muffin pans.
- Melt the 2Tbsp of butter and add with the flour, sugar, milk, eggs & pinch salt to a food processor and mix together for 3 minutes.
- Pour batter evenly over the apples and bake for 15 minutes. (if making as one large, cook for 20minutes).
- Tip out from tins so that apples are on top.
- Dust with a little icing sugar.
- Serve with whipped cream.
GERMAN APPLE PUFF PANCAKE
We saw this recipe on Michelle Greenwald's (www.magicalmeltingpot.com)Yahoo Blog, and gave it a try. We both assumed it would be too sweet and gooey for breakfast, but since it's dreary and rainy this morning, figured we'd fire up the oven and give it a try. YUM! It wasn't too sweet at all, and the pancake had a bit of a custardy taste. It was easy to put together and made enough for the both of us, with a couple bites of crust left over for our four dogs. The recipe omits instructions for making up the batter, but we just combined the ingredients and mixed well. We used a 10-inch iron skillet, but any oven-safe non-stick pan would do.
Provided by Joyful_FandC
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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.
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