Thursday, October 18, 2012

Another Apple Pancake

This is my world famous apple pancake. At least, if you are in my world, it is world famous. It is another way to use apples for breakfast or lunch. It is easy to make and very good. It requires a skillet that can be put into the oven.  I usually make half the recipe and use a 10-inch skillet. This is from A World of Breads, by Dolores Casella (David White Co., 1966).

German Apple Pancake (Apple Pfankuchen)

½ cup plus 1 tablespoon flour                    1 teaspoon vanilla extract
½ teaspoon baking powder                         ¼ cup lemon juice
¼ teaspoon salt                                           3 cups peeled and finely diced apple
6 large eggs, separated                                 ¼ cup butter
1 cup sugar                                                  1 teaspoon cinnamon
½ cup plus 1 tablespoon milk

Preheat your oven to 375 degrees. Sift the flour, baking powder and salt. Beat the egg whites until foamy and gradually beat in ¾ cup of the sugar. Continue beating until the whites are stiff. Beat the egg yolks until thickened and beat in the milk and vanilla extract. Pour the lemon juice over the apples. Beat the milk mixture into the flour, beating until smooth. Then fold in the egg whites and the apples. Melt the butter in a 12- or 14-inch skillet. Pour the pancake mixture in and sprinkle it with the remaining sugar and the cinnamon. Bake about 15 minutes until it is set and lightly browned. Cut it into wedges and serve immediately.

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