This light, fluffy pancake was first introduced to me by a longtime friend, Janet Pugh, who years ago made them for me. She had lived in Germany a number of years and just loved these. They are puffy, golden and as pretty to look at as to eat.

They are started on top of the range and finished in the oven, kind of soufflé like. Serve them with crispy bacon or sausage and fruity jam such as red raspberry or warm maple syrup.

Yield : 4 servings

Temperature: 450 F oven

Baking Time: 20 minutes

3 Tablespoons unsalted sweet butter

2 large or 3 medium apples, peeled and cut into ¼ inch thick slices (Golden Delicious or similar apple is best for this)

2 teaspoons sugar

¾ teaspoon ground cinnamon

Several grates of fresh nutmeg (about ¼ teaspoon)

4 extra large eggs

½ cup milk

2 Tablespoons vegetable oil

¼ teaspoon salt

½ cup all-purpose flour

3 Tablespoons powdered sugar

1. Preheat the oven to 450F. Using a heavy, non-stick skillet suitable for taking to the table or use any skillet and place the cooked apples in the bottom of a pretty, pottery pie plate or oven-proof casserole.

2. Place the butter in the bottom of the skillet and arrange a single layer of the apples on the bottom of the skillet, sprinkle with the sugar and spices and cook over medium heat until the first side is browned, then turn and cook the second side until tender and lightly browned. Arrange the slices in concentric circles for a very pretty appearance when cooked.

3. Whisk the eggs with the milk and oil. Then stir in the flour and salt, sprinkling it over the top of the liquid ingredients to make it easier to mix.

4. Add the egg mixture slowly and carefully to the top of the apples, making sure that the apples don’t start to float. Bake until it puffs up and becomes golden brown…approximately 20 minutes. Remove from oven and dust with powdered sugar, using a small sieve to make a fine dusting. Cut into wedges and serve immediately.

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