Sunday mornings we try and have a nice breakfast, whether it be going out to our favorite breakfast place (Romero’s Las Brazas) or staying home and preparing a nice spread. Well, today we stayed home and I made one of my favorite breakfasts. Though it could really be dessert, but who’s counting right? Bonus: The left over apple and caramel sauce will go great with a scoop of vanilla Blue Bell!
Want to make it for yourself?
German Apple Pancake
2 large eggs
1/2 cup all-purpose flour
1/4 tsp salt
1/2 cup milk
1 Tbsp butter or margarine
3/4 cup firmly packed brown sugar
1 1/2 Tbsp cornstarch
1/2 cup milk
1/4 cup butter or margarine, melted
4 cups peeled and sliced apple
*Heat a 10-inch non-stick skillet at 450F for 5 minutes or until hot.
*Combine first 4 ingredients in a bowl; beat at medium speed until smooth
*Add 1 Tbsp butter to hot skillet, stirring to coat skillet; pour in batter. Bake at 450F for 10 minutes.
Reduce heat to 350F and bake another 10 minutes or until golden.
*Combine sugar and cornstarch in a saucepan; stir in 1/2 cup milk and 1/4 cup butter. Cook over
medium heat until thickened (about 5 minutes). Add apple and cook 10 minutes or until tender.
*Spoon mixture onto pancake, cut into wedges and serve with remaining apple mixture.
The Ultimate Souther Living Cookbook ©1999