German Apple Pancakes
This baked German Apple Pancake puffs dramatically in hot round pans, with apple slices baked into an eggy batter and cinnamon sugar on top. It is closer to a Dutch baby than a griddle pancake, with crisp edges and a custardy center.
Heat the oven to 400 F and place two 9 x 1 1/2-inch round layer pans in the oven.
Beat the eggs, flour, milk, and salt in a small mixer bowl on medium speed for 1 minute.
Remove the hot pans from the oven and place 2 tablespoons margarine in each, rotating to coat the bottoms and sides.
Arrange half the apple slices in each pan.
Divide the batter evenly between the pans.
Mix the sugar and cinnamon and sprinkle 2 tablespoons over each pan.
Bake uncovered for about 25 minutes, until puffed and golden brown.
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