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German Apple Pancake

Photo: Randy Mayor; Styling: Jan Gautro
Yield 6 servings (serving size: 1 wedge)
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.

Ingredients

  • BATTER:
  • 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
  • APPLE MIXTURE:
  • Cooking spray
  • 1/2 cup granulated sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated whole nutmeg
  • 1 cup thinly sliced Granny Smith apple
  • REMAINING INGREDIENT:
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 173
  • caloriesfromfat 28 %
  • fat 5.4 g
  • satfat 2.8 g
  • monofat 1.4 g
  • polyfat 0.9 g
  • protein 7.7 g
  • carbohydrate 23.2 g
  • fiber 0.9 g
  • cholesterol 11 mg
  • iron 1.5 mg
  • sodium 213 mg
  • calcium 101 mg

How to Make It

  1. 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.

  2. Preheat oven to 425°.

  3. 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.

  4. 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.