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Thursday, March 23, 2023

Try German pancake for the holidays

By Jayna Marcelin

CSMS Magazine
When I knew I was going to be part of CSMS Magazine vibrant team, I realized I had to sharpen my tools. So, I have researched and tried this recipe. I’m offering it to you because I know it’s delicious. It’s the kind of dish that will certainly flatter one’s taste. It is something to try for the holidays. Recipe and directions are as follow:
7 tablespoons butter, softened

2 large apples, peeled, cored, and sliced

2 tablespoons sugar

½ teaspoon ground cinnamon

6 large eggs, at room temperature

1 cup milk, at room temperature

1 cup bread flour

¼ teaspoon vanilla extract

Confectioners’ sugar, to serve

1. Preheat the oven to 450 degrees Fahrenheit. Place a large ovenproof skillet in the oven to preheat.

2. Melt 1 teaspoon of butter in a medium skillet over medium heat. Add the apples and sauté until softened, about 5 minutes. Stir in the sugar and ¼ teaspoon of cinnamon and heat until the sugar is melted. Removethe skillet from the heat and set aside.

3. In a large bowl, beat the eggs with an electric mixer until light and frothy. Add the milk, flour, vanilla extract, and remaining ¼ teaspoon cinnamon. Beat for 5 minutes more. The batter will be thin but smooth and creamy.

4. Remove the hot skillet from the oven. Add the remaining 6 tablespoons butter, titting the pan to melt the butter and coat the skillet. Pour the batter into the hot skillet all at once, and immediately place the skillet in the oven.

5. Bake for 15 minutes to 20 minutes, until the pancake if puffed and golden brown on top.

6. Remove the pancake from the oven, bringing it to the table in its pan or sliding it onto a serving plate. Once out of the oven, the pancake will begin to deflate. Dust it with confectioners’ sugar, cut it intowedge, and transfer the wedges to individual plates. Top the wedges with the
apple mixture and serve immediately.

YOU try it now and let me know.

Note: Jayna Marcelin reports on food and entertainment. She lives and works in Alexandria, Virginia. She is our new contributor.

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