Thursday, 21 September 2017

Little Red School Houses

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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