Recipe - German Apple Pancake

APPLE TOPPING
1 One half teaspoon Butter
1 One half teaspoon Canola oil
4 Granny Smith apples; peel,
core & slice
3 tablespoon Granulated sugar
One half teaspoon Vanilla extract
One fourth teaspoon Ground cinnamon
1 cup Apple cider

PANCAKE
3 Large eggs
One fourth cup Allpurpose flour
2 teaspoon Granulated sugar
One fourth teaspoon Salt
Three fourths cup 1% lowfat milk
Confectioner's sugar; for
dusting

TO MAKE TOPPING: In a large nonstick skillet, heat butter and oil over
medium heat until melted. Add apples and sugar; cook, stirring, until
apples are tender and golden, about 20 minutes. Stir in vanilla and
cinnamon.

Meanwhile, in a medium saucepan, bring apple cider to a boil over
mediumhigh heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir
into sauteed apples. Set aside. (The topping will keep, covered, in the
refrigerator for up to 2 days. Reheat before serving.)

TO MAKE PANCAKE: Preheat oven to 400øF. Lightly oil a 12inch castiron or
other ovenproof skillet or coat it with nonstick spray.

In a mixing bowl, whisk eggs, flour, sugar and salt until smooth. Gradually
add milk, whisking until smooth.

Pour batter into prepared skillet and bake for 15 minutes.

Reduce oven temperatur to 350ø; bake for 15 minutes more, or until pancake
is golden and puffed. (Pancake will deflate when removed from oven.)

Dust pancake with confectioners' sugar and cut into wedges. Serve
immediately, with warm apple topping.

Recipe by: Eating Well (September) 1997

Posted to recipeludigest by Nesb2@aol.com on Feb 10, 1998