German Apple Pancakes
From TALK OF THE TOWN BED & BREAKFAST
Ingredients:
2 tablespoons unsalted butter, plus more for tin, Makes 6 pancakes 1. Preheat oven to 450 degrees. Butter inside each cup of a 6-cup nonstick jumbo miffin tin: coat with granulated sugar. 2. Peel, core and slice apples into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon. 3. Melt 2 tablespoons butter in a 10 inch nonstick skillet over medium heat. Add apples and saute, turning occasionally until caramelized, 10-12 minutes. Remove pan from stove; let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside. 4. In the bowl of a food processor, combine four, salt, 5 tablespoons granuulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes. 5. Pour batter over apples. Transfer tin to oven; reduce heat to 400 degrees. Bake until pancakes puff up, about 15 minutes. 6. Remove tin from oven; invert onto a flat work surface. Dust with confectioners' sugar, add whipped cream; serve immediately. |