Cowboys love a German pancake, similar to my Baked Pancake recipe. This one sounds delicious with the addition of apples! And now I know what Number One meant when he said my Baked Pancake is "similar to a German pancake!"
This recipe comes from a magazine called Sojourns. "Sojourns among the peaks, plateaus and canyons of the West." From the winter/spring '08 edition.
German Apple Pancake
Serves 2 to 4.
3 large eggs
2/3 cup half-and-half
1/2 cup flour
4 tablespoons melted butter (divided use)
4 tablespoons sugar (divided use)
3/4 teaspoons cinnamon (divided use)
pinch of salt
1 to 2 large apples, peeled and thinly sliced
1 teaspoon powdered sugar
A wonderful breakfast treat that's easy to do.
Make the batter: Place eggs, half-and-half, flour, 2 tablespoons melted butter, 2 tablespoons sugar, 1/4 teaspoon cinnamon and salt in a food processor and blend until smooth. Set aside.
Heat a 10-inch Dutch oven to 450 degrees and brush its bottom and sides with the remaining 2 tablespoons of butter. Place the sliced apples in the Dutch oven over medium heat; sprinkle with remaining sugar and cinnamon. Cook uncovered about 6 minutes or until apples are tender (add a little more butter, if necessary), stirring occasionally to prevent burning.
Pour batter over apples, cover and bake about 15 minutes. Remove from heat and cut around pancake sides with a knife. Insert a plate into the Dutch oven top side down over the pancake. Using welder's gloves, turn the oven upside down so the pancake falls out onto the plate (you hope! this is one reason to have a well-seasoned Dutch oven!) Sift powdered sugar on top and serve.