I used to serve this for breakfast once or twice a month
when my kids were little. I introduced it to my grandkids last Sunday. Maybe I
should have saved it for tomorrow: the first day of autumn.
German Puffed Apple Pancakes
4 tablespoons butter
4 eggs, lightly beaten
1 cup flour
1 cup whole milk
1/2 teaspoon salt
1 21-ounce can apple pie filling
Whipped cream
Heat oven to 400F. Divide butter between two 9” pie plates.
Stick pie plates in oven to melt butter. Whisk together eggs, flour, milk and salt
just until combined. (If you overbeat, the pancakes won’t rise well.) Remove
pie plates from oven; swirl to coat with melted butter. Pour half the batter
into each pie plate; return to oven. Bake half an hour, until fluffy and golden
brown. Top with pie filling and whipped cream; serve immediately. Makes 8
servings. Also delicious with blueberry or cherry fillings, or with fresh
fruit.
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