What a breakfast to wake up to in the morning! Your family will sing praises to you when you serve them this delicious puffy German pancake.
The batter can be made the night before to make for a fast cook time. As well, play around with the flavors and spices too.
Bon Apetit!
Whole Wheat German Pancake with Apples
Adapted from Whole Foods
Ingredients:
2 tablespoons unsalted butter
4 large eggs
1 cup milk
2 tablespoons sugar or 1 tablespoon maple syrup for a lighter version
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
3/4 cup whole wheat flour
2 apples, cored and thinly sliced
2 teaspoons powdered sugar (optional)
- Preheat oven to 425°F. Place butter in a large (11- or 12-inch) cast iron or ovenproof skillet and heat in the oven until butter is melted, about 3 minutes.
- Meanwhile, in a blender, combine eggs, milk, cane sugar, cinnamon and salt. Blend until smooth. Add flour and blend again. Remove skillet from oven, swirl butter to coat the bottom and sides of the pan, and pour in the batter. Top with apples and bake until the pancake is puffed and browned and apples are tender, 18 to 20 minutes. Sprinkle with powdered sugar and cut into wedges for serving.
Tess you amaze me, I grew up milking cows, now after working 27 yrs for myself , i sold the business and have returned to the farm. We raise hay, beef cattle, some corn, alot of veggies for the fresh market. all of this is done without chemicals( you would call it organic) this was the way it was done growing up. all in all its a great life living on the ranch. just alot of work going on everyday