Kittencals German Apple Puff Pancake Recipes

Steps:

• Preheat oven to 425 degrees.
• Mix the cinnamon and sugar in a small bowl.
• Peel the apples and cut into 1/4-inch slices.
• Melt the butter in a skillet.
• Add apple slices and sprinkle with cinnamon/sugar mixture. Saute the apples until they soften and become light golden brown on both sides (approx. 4-5 minutes).
• While sauteing the apples, beat eggs and combine with milk, flour and salt, stirring well to make a smooth batter.
• Pour the batter over the apples and place the pan in the hot oven.
• Bake approximately 18 minutes. Do not open oven while baking. Use oven light to check. Pancake is done when it no longer appears wet on top.
• To serve, invert the pan over a dinner plate.

Steps:

• Set oven to 400 degrees F.
• Spray two 8-inch round cake pans with cooking spray.
• Place 2 Tbsp butter in each of the pans.
• Place the pans in the oven and bake until the butter has melted; remove from oven.
• In a bowl, beat the flour, 1/4 teaspoons baking powder, sugar (if using) salt, milk and eggs until smooth, then allow to stand for 30 minutes.
• Arrange the apple slices into the two pans onto the melted butter.
• Re-whisk the flour/egg mixture again then divide the batter evenly between pans, over the apple slices.
• Mix the sugar and cinnamon; sprinkle over the batter in each pan.
• Bake until puffed, and golden brown, about 20-25 minutes.

Steps:

• Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth. , Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. , For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
• Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
• Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

Steps:

• In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
• Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

Steps:

• Combine apples, sugar, 2 T of the lemon juice and cinnamon in a medium bowl; toss to coat apples.
• Melt 2 T of the butter in a skillet over medium-high heat; add apples, cook just until soft, 3 minutes; remove from heat and set aside.
• Heat oven to 450 degrees.
• Whisk together eggs and milk in a bowl until well blended, whisk in flour and salt to form a slightly lumpy batter.
• Melt remaining 4 T of the butter in an oven-proof 10-inch skillet (a well-seasoned cast iron skillet is good) until just beginning to brown, about 2 minutes; spread apples in bottom of pan, pour batter over apples.
• Bake until the pancake is golden brown and puffed, about 20 minutes; invert onto a large platter.
• Sprinkle with remaining lemon juice; dust with confectioners' sugar.

Steps:

• Preheat oven to 200°F.
• Stir together 1/4 cup sugar and cinnamon and set aside.
• Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.
• Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter.
• Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar and serve immediately.
• Cooks' note:.
• Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.