GERMAN APPLE PANCAKE RECIPE | ALLRECIPES
Also known as a Dutch baby, this is a terrific 'special day' recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it.
Provided by Mollie_Cole
Categories Baked Pancakes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
- Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.
Nutrition Facts : Calories 455.9 calories, CarbohydrateContent 51.5 g, CholesterolContent 236.6 mg, FatContent 24 g, FiberContent 2 g, ProteinContent 10.3 g, SaturatedFatContent 13.5 g, SodiumContent 182.2 mg, SugarContent 37.2 g
THE BEST SKILLET PANCAKE RECIPE TO COOK IN THE OVEN | KITCHN
A step-by-step recipe showing you how to mix, bake, and serve a family-sized pancake to rival any diner-style stack.
Provided by Patty Catalano
Categories Baked good Main dish Pancake Breakfast Breakfast sweet Brunch
Total Time 2400S
Prep Time 600S
Cook Time 1800S
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oven and skillet to 375°F. Arrange a rack in the upper third of the oven and heat the oven to 375°F. Place a 10-inch cast iron skillet or oven-safe nonstick pan in the oven while it heats.
- Mix the dry ingredients. Whisk 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 baking soda, and 1/2 teaspoon kosher salt together in a large bowl.
- Melt the butter. Microwave 2 tablespoons unsalted butter in a separate smaller microwave-safe bowl or large measuring cup in 10-second bursts until melted, 30 to 40 seconds.
- Mix wet ingredients. Add 1 1/4 cups buttermilk to the melted butter. Then separate 2 eggs, collecting the egg whites in the measuring cup used for the buttermilk. Add the egg yolks to the melted butter and whisk to combine.
- Combine the wet and dry ingredients. Pour the buttermilk mixture into the flour mixture and stir with a spatula until most of the flour is moistened. Add the egg whites and fold in just until incorporated, but do not overmix.
- Rest the batter. Set the batter aside for 10 minutes.
- Melt the butter in the skillet. Cut the remaining 2 tablespoons unsalted butter into 4 pieces. Take the preheated skillet out of the oven and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.
- Add the batter to the pan. Transfer the pancake batter to the pan and spread into an even layer.
- Top with blueberries. Sprinkle 1 1/2 cups blueberries evenly over the pancake batter.
- Bake the pancake. Bake the pancake until puffed and golden brown, 25 to 30 minutes.
- Serve the pancake. Cut into wedges and serve with maple syrup and more berries.
Nutrition Facts : SaturatedFatContent 5.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 32.3 g, SugarContent 10.4 g, ServingSize Serves 6, ProteinContent 6.8 g, FatContent 10.1 g, Calories 244 cal, SodiumContent 348.5 mg, FiberContent 1.6 g, CholesterolContent 0 mg
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