The dramatic presentation of this German pancake—it puffs up gloriously—as well as the recipe's rich, custardlike texture make it a morning delight. Use any type of firm, tart apple such as Granny Smith, pippin, Northern Spy, or Sierra Beauty.
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 teaspoon baking powder
1 tablespoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon grated whole nutmeg
1 cup egg substitute
1 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon grated whole nutmeg
1 cup thinly sliced Granny Smith apple
1 tablespoon powdered sugar
How to Make It
To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.
Preheat oven to 425°.
To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.
Great, delicious and easy recipe to make with ingredients on hand. Used gluten free flour for dietary reasons. I used one whole egg, organic pink lady apples, extra cinnamon, no nutmeg because that's what I had on hand. Mine was not custardy or too eggy.
I used real eggs, but cut them down to 3 eggs and 1 egg white. I also reduced the sugar by half- this was too much- it was quite bland. My kids thought it was too "eggy"--- I wouldn't make it again. Too much work for okay results.
In previous reviews, when reviewers were saying that it was too eggy, I noted that they were usually using or adding real eggs instead of egg substitute, which would change the structure of the recipe. I have made this at least 6 times with success---always with egg substitute. I do replace the nutmeg with a sprinkling of pumpkin pie spice in the batter/egg mix. Definitely an all time favorite in my house and a real Sunday morning keeper.
A big hit at home! I used a 10" baking dish instead of an ovenproof skillet and browned the apples under the broiler for a few minutes until bubbly. This caramelized the sugar which was fabulous. It is best served right out of the oven b/c it is so lovely and puffy at that point and makes a great presentation for company. It deflates quickly but it is still very good when reheated. Next time I will try it with pears.
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