German Apple Pancake
 
 
prep time: 30 minutes. start to finish: 1 hour 10 minutes - to make 
ahead: the topping will keep, covered, in the refrigerator for up to 2 
days. reheat before serving. - ease of preparation: moderate 
 
whether your family calls it a dutch bunny, a dutch baby or an 
apfelpfannkuchen, this baked pancake is a breakfast classic. the 
toppingsautéed apples glazed with apple cider syrupis wonderful on 
oatmeal, waffles and frozen yogurt too. 
 
makes 4 servings 
 
apple topping: 
 
1-1/2 tsp  butter
1-1/2 tsp  canola oil
4   granny smith apples, peeled and sliced
3 Tbsp  sugar
1/2 tsp  vanilla extract
1/4 tsp  ground cinnamon
1 cup  apple cider
 
pancake: 
 
3 large  eggs
1/4 cup  all-purpose flour
2 tsp  sugar
1/4 tsp  salt
3/4 cup  1% milk
  confectioners sugar for dusting
 
topping: 
heat butter and oil in a large nonstick skillet over medium heat until 
melted. add apples and sugar; cook, stirring, until the apples are 
tender and golden, about 20 minutes. stir in vanilla and cinnamon. 
meanwhile, bring cider to a boil in a medium saucepan over medium-high 
heat. cook until reduced to 1/3 cup, 10 to 15 minutes. stir into the 
sautéed apples. set aside. 
 
pancake: 
preheat oven to 400°f. coat a 12-inch cast-iron or other ovenproof 
skillet with cooking spray. 
whisk eggs, flour, sugar and salt in a mixing bowl until smooth. 
gradually add milk, whisking until smooth. pour the batter into the 
prepared skillet. 
bake the pancake for 15 minutes. reduce oven temperature to 350°; bake 
until the pancake is golden and puffed, 15 minutes more. (the pancake 
will deflate when removed from the oven.) 
 
meanwhile, gently reheat the apple topping, if necessary. dust the 
pancake with confectioners sugar and cut into wedges. serve 
immediately, with warm apple topping. 
 
per serving: 271 calories; 7 g fat (3 g sat, 3 g mono); 165 mg 
cholesterol; 45 g carbohydrate; 8 g protein; 3 g fiber; 224 mg sodium. 
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vanilla cream 
 
prep time: 10 minutes - start to finish: 1 1/4 hours (including 1 hour 
to drain yogurt) - to make ahead: the cream will keep, covered, in the 
refrigerator for up to 2 days. - ease of preparation: easy 
 
this versatile creamy topping blends the nutritional virtues of yogurt 
with the luxury of a little whipped cream. 
 
makes about 1 cup 
 
1 cup  (8 ounces) low-fat or nonfat vanilla yogurt
1/4 cup  whipping cream
2-1/2 tsp  confectioners sugar (optional)
 
line a sieve or colander with cheesecloth and set over a bowl, leaving 
at least 1/2-inch clearance from the bottom. (alternatively, use a 
coffee filter lined with filter paper.) spoon in yogurt, cover and let 
drain in the refrigerator for 1 hour. discard whey. 
 
whip cream in a small bowl until soft peaks form. add sugar, if using, 
and continue whipping until firm peaks form. fold in drained yogurt. 
 
per tablespoon: 24 calories; 1 g fat (1 g sat, 0 g mono); 5 mg 
cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 11 mg sodium. 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 6048) Mirror: rec.food.recipes: Fri, Sep 24, 2004


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