German Apple Pancake
prep time: 30 minutes. start to finish: 1 hour 10 minutes - to make 
ahead: the topping will keep, covered, in the refrigerator for up to 2 
days. reheat before serving. - ease of preparation: moderate 
whether your family calls it a dutch bunny, a dutch baby or an 
apfelpfannkuchen, this baked pancake is a breakfast classic. the 
toppingsautéed apples glazed with apple cider syrupis wonderful on 
oatmeal, waffles and frozen yogurt too. 
makes 4 servings 
apple topping: 
1-1/2 tsp  butter
1-1/2 tsp  canola oil
4   granny smith apples, peeled and sliced
3 Tbsp  sugar
1/2 tsp  vanilla extract
1/4 tsp  ground cinnamon
1 cup  apple cider
3 large  eggs
1/4 cup  all-purpose flour
2 tsp  sugar
1/4 tsp  salt
3/4 cup  1% milk
  confectioners sugar for dusting
heat butter and oil in a large nonstick skillet over medium heat until 
melted. add apples and sugar; cook, stirring, until the apples are 
tender and golden, about 20 minutes. stir in vanilla and cinnamon. 
meanwhile, bring cider to a boil in a medium saucepan over medium-high 
heat. cook until reduced to 1/3 cup, 10 to 15 minutes. stir into the 
sautéed apples. set aside. 
preheat oven to 400°f. coat a 12-inch cast-iron or other ovenproof 
skillet with cooking spray. 
whisk eggs, flour, sugar and salt in a mixing bowl until smooth. 
gradually add milk, whisking until smooth. pour the batter into the 
prepared skillet. 
bake the pancake for 15 minutes. reduce oven temperature to 350°; bake 
until the pancake is golden and puffed, 15 minutes more. (the pancake 
will deflate when removed from the oven.) 
meanwhile, gently reheat the apple topping, if necessary. dust the 
pancake with confectioners sugar and cut into wedges. serve 
immediately, with warm apple topping. 
per serving: 271 calories; 7 g fat (3 g sat, 3 g mono); 165 mg 
cholesterol; 45 g carbohydrate; 8 g protein; 3 g fiber; 224 mg sodium. 
chefs, caterers and personal chefs. no more masking tape! win a new 
daymark label applicator and 6000 dissolvable labels. a $131 value. four 
winners each month. register for a chance to win! 
vanilla cream 
prep time: 10 minutes - start to finish: 1 1/4 hours (including 1 hour 
to drain yogurt) - to make ahead: the cream will keep, covered, in the 
refrigerator for up to 2 days. - ease of preparation: easy 
this versatile creamy topping blends the nutritional virtues of yogurt 
with the luxury of a little whipped cream. 
makes about 1 cup 
1 cup  (8 ounces) low-fat or nonfat vanilla yogurt
1/4 cup  whipping cream
2-1/2 tsp  confectioners sugar (optional)
line a sieve or colander with cheesecloth and set over a bowl, leaving 
at least 1/2-inch clearance from the bottom. (alternatively, use a 
coffee filter lined with filter paper.) spoon in yogurt, cover and let 
drain in the refrigerator for 1 hour. discard whey. 
whip cream in a small bowl until soft peaks form. add sugar, if using, 
and continue whipping until firm peaks form. fold in drained yogurt. 
per tablespoon: 24 calories; 1 g fat (1 g sat, 0 g mono); 5 mg 
cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 11 mg sodium. 
personal chef brian koning 
chef2chef recipe club member forum: 
archive: at: 
(ID: 6048) Mirror: Fri, Sep 24, 2004

Recipes by Category
AppetizersBean SaladsBeansBiscuits
DressingsFruit SaladsJamsJellies
PastaPasta SaladsPastriesPesto
Potato SaladsPreservesPuddingsRelishes

Recipes by Region
Middle EasternMoroccanNorwegianPersian
Related Recipes
German Apple Pancake
german oven pancakes
helen's german pancakes
potato pancakes - german style
Apfelpfannkuchen (Apple Pancakes)
baked apple pancakes
chunky apple oatmeal pancakes
Ham & Apple Filled Puffed Pancake
buttermilk pancakes with maple syrup apples
Apple Pecan Pancakes with Apple Spice Syrup
Autumn Apple Pancakes with Walnut Caramel Syrup
CORRECTION: Autumn Apple Pancakes with Walnut Caramel Syrup
German (4) Collection
German Sauerbraten
German Sauerbraten
German Sauerbraten
German Chocolate Cake
german cucumber salad
German Potato Salad
german cucumber salad

>> More Related Recipes