9th Grade Food for Life
German Pancake with Apple
Ingredients:
Pancake3 eggs
1 t. vanilla
½ c. flour
1 ½ T. sugar
½ c. milk
¼ t. salt
1 ½ T. Butter / Apple Filling
1 apple
½ T. butter
1/4 cup brown sugar
2 t. corn starch
1/4 t. cinnamon
2 T water
Directions:
Batter
1. Pre-heat oven to 425.
2. Beat eggs and vanilla with an electric mixer for at least 3 min at high speed until frothy.
3. Slowly add salt, sugar, then flour, mixing at medium speed until completely blended.
4. Add milk, blending on low speed.
5. Melt butter in custard cup, coat bottom and sides of 9inch pan.
Apples
6. (Caution!!) Peel and core apple, then slice thinly long-wise.
7. Combine brown sugar, corn starch, cinnamon, and cold water in small mixing bowl – mix until all cornstarch dissolved.
8. Melt butter in a large skillet on stovetop. Add filling and apples together -bring to a boil while stirring constantly. Mixture will begin to thicken.
9. Boil for one minute after mixture thickens and remove from heat
10. Pour apple mixture in the 9 inch round pan.
11. Slowly pour batter over apple mixture.
12. Bake at 425° for 15 minutes. Check doneness with a knife.
13. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.
It is believed that this sweet pancake originated in a small family restaurant in Seattle. It has many names, a few of which are Dutch Baby Pancake, German Baby, Baked Pancake, and Oven Pancake. The eggy batter is very similar to Yorkshire pudding. This type of pancake is oven-baked in a shallow pan until it is puffy and golden, and is generally served with jelly or fresh fruit and dusted with confectioner’s sugar.