German Apple Pancake

Pancake                                                                   

3 eggs                                                                       

¾ c. milk                                                                   

¾ c. flour                                                                 

½ t. salt                                                                     

½ c. thinly sliced peeled apples             

2 T. margarine or butter

Filling

¼ c. margarine

¼ c. brown sugar

1 t. cinnamon

¼ t. nutmeg

1 lb. Apples, peeled & thinly sliced.

Don’t worry if you don’t have a kitchen scale.  1 lb. apples is enough for the whole recipe, for both pancake and filling.  That would be about 3 large apples, or 4 small apples.  I like to use MacIntosh, Rome or any good cooking apple.

Preheat oven to 450 degrees.  Melt (pancake side) butter in 8” x 8” glass pan while oven is preheating. Be careful not to burn the butter!  While butter is melting in pan in the oven, beat together the pancake ingredients till smooth.  You do not need to beat it a long time.  Pour batter into pan over the melted butter.  Bake for about 15 minutes.    Remove from oven when done. Center should be set, and the pancake should be crawling up the sides of the baking dish.

 While pancake is baking, quickly peel and core and slice filling apples.  Melt butter in skillet, stir in sugar and spices.  Add apples and cook until tender. This should only take about 7 minutes or so once you get them in the pan. Cover them to cook faster.  

When pancake is done, pour apple filling over pancake and serve. Delightful.  I got this recipe from an old friend of mine, Nancy Andrews.

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