Saturday, January 29, 2011
Although these are often referred to as "German" pancakes, they aren't like the ones my mother used to make. She separated the eggs, beat the whites and folded those in. I think she cooked them on the stove top first and then broiled them briefly in the oven.
Sometimes she served them with thin apple slices or just sprinkled them with sugar and fresh lemon juice. I will ask her about them next time I chat with her.
Mine are baked in the oven and resemble popovers. I just use a metal baking dish because my convection oven is too small to accommodate a frying pan.
1 tsp butter
1/3 cup flour
1/3 cup milk
2 tsp brown sugar
1 tsp vanilla extract
a pinch of salt
1 tsp butter
1 apple, sliced
2 tbsp brown sugar
2 tsp freshly squeezed lemon juice
icing sugar for dusting
Preheat oven to 425°F.
Place the teaspoon of butter into a 9" round baking dish and place into the oven to heat up. The butter will melt in there and possibly brown as well.
Whisk together the eggs, flour, milk, brown sugar, vanilla extract and salt in a bowl until smooth. Set aside.
When the oven reaches 425°F, remove the hot baking dish (you'll need gloves) and swivel to coat the bottom evenly with the melted butter. Pour in the batter and return to the oven and bake for about 15-20 minutes, or until the pancake has puffed up and is golden brown.
Meanwhile melt the other teaspoon of butter in a non-stick skillet and saute the apple slices for about 5 minutes. Add the brown sugar and lemon juice and stir until the sugar has dissolved.
Continue to saute the apple slices, adjusting the heat if necessary to prevent burning, until the pancake is ready.
To assemble, place the pancake onto a large plate, cover with the glazed apple slices and dust with the icing sugar.