Rating: 4 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Cooking Light August 2008

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Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

173 calories; calories from fat 28%; fat 5.4g; saturated fat 2.8g; mono fat 1.4g; poly fat 0.9g; protein 7.7g; carbohydrates 23.2g; fiber 0.9g; cholesterol 11mg; iron 1.5mg; sodium 213mg; calcium 101mg.
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