Buzz Summer Camp Directory
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

German Apple Pancakes

From Stop and Smell the Rosemary

Ingredients: 

2 Tablespoons unsalted butter
6 large eggs
1 cup all-purpose flour
2 Tablespoons sugar
½ teaspoon salt
1 cup milk

Cinnamon Apples:
4 Tablespoons unsalted butter
2 large Granny Smith apples (cored and sliced ¼-inch thick; peel if desired)
6 Tablespoons sugar
1½ teaspoons ground cinnamon
2 teaspoons powdered sugar

Recipe directions: 

Preheat oven to 400 degrees. Place butter in two 9-inch ovenproof skillets. Heat in oven until butter is melted. Spread butter evenly. Set aside. Process eggs, flour, sugar, salt and milk in a food processor. Divide batter evenly between the prepared skillets. Bake 10 to 15 minutes, or until a deep golden brown. Remove from oven and immediately loosen pancake from pan and slide onto serving dish. Keep warm.

While pancakes are baking, melt butter in a large skillet. Add apples. Sprinkle sugar and cinnamon over apples. Stir to coat. Cook over medium-high heat until slices are tender, stirring occasionally, about 6 to 8 minutes. Pour apples onto pancakes. Sift powdered sugar over top and serve. Serves 4.

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