EVERYDAY GERMAN APPLE PANCAKES
Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
Instead of using this griddle-then-oven version, you could simply add 1/2 cup peeled, cored, and chopped apple to regular batter and cook the pancakes on the griddle.
Makes 6 servings.
• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 5 large eggs
• 1 3/4 cups milk
• 1/4 cup (1/2 stick) butter, melted
• 5 apples, peeled, cored, and thinly sliced
• 3 tablespoons butter, for dotting
• butter, melted, for brushing on pancakes
• 1 tablespoon each, cinnamon and sugar, combined
Preheat the oven to 400°F.
Sift together the flour, sugar, and salt in a large bowl.
In a medium bowl, beat the eggs with the milk; pour into the flour mixture.
Add the melted butter to the batter and beat until smooth.
Heat a 10-inch skillet over medium heat, brush well with butter, and pour 3/4 cup of the batter into the pan, tilting it so that it flows evenly over the bottom. When the pancake is set (2 to 3 minutes), cover with a layer of sliced apple, dot with butter, and sprinkle with cinnamon and sugar. Continue to cook for 1 to 2 minutes, making sure that the bottom doesn't bum.
Using two spatulas, fold the pancake in half and transfer it to an ungreased 14x10-inch baking dish, placing the fold of the pancake against the 10-inch side of dish.
Butter the skillet and repeat with the remaining batter and apples, arranging the folded pancakes in a stepped, overlapping fashion across the baking dish.
Brush the tops with butter and sprinkle with more cinnamon and sugar.
Bake for 12 minutes, or until puffed and the edges are crisp.
Combine 1 cup sugar, 3 tablespoons ground cinnamon, 1 teaspoon ground nutmeg or mace, and 1 teaspoon ground cardamom in a shaker.
Store in a cool, dry place.
Sprinkle on pancakes, toast, or oatmeal.