Here is Amy's Baked German Apple Pancakes with Apple Cider Sauce.
(It is really one big pancake)
First the pancake:
- 1/4 cup flour
- 1/4 cup milk
- Dash of salt
- 3 eggs, separated
- 2 tablespoons margarine
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 3 large or 4 small Granny Smith apples, peeled, cored and sliced 1/4 inch thick
Preheat oven to 350°. Place 9" ovenproof glass pie dish with deep sides in preheated oven.
Beat egg whites until stiff.
Mix flour, milk, salt and egg yolks in separate bowl with hand mixer.
Then gently fold egg white mixture into flour mixture.
Sauté apples, sugar, margarine and cinnamon in skillet for 2-3 minutes until apples are well coated.
Pour apples into heated glass pie dish sprayed with non-stick cooking spray.
Pour the batter over apples slices. Bake for 20 minutes at 350° until the pancake is brown and puffy.
Remove from oven and loosen sides. Place a round plate over glass pie dish and flip over. Cut the pancake in wedges and serve with maple syrup.
Recipe from Red Forest Bed & Breakfast
Apple Cider Sauce
- 2 cups apple cider
- 2 teaspoons cornstarch
- 4 teaspoons water
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 1 tablespoon butter
Boil cider in a small heavy saucepan over high heat until reduced to 1 cup, 15 to 20 minutes.
Mix cornstarch, cinnamon, ginger, cloves and water; add to the cider and cook, stirring, until slightly thickened, about 1 minute. Remove from heat and swirl in butter until melted. Serve warm over the pancakes.
The sauce can also be chilled to serve over ice cream or cake.
It will keep, covered, in the refrigerator for up to 4 days.
