MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: German Apple Pancakes
Categories: Fruits, Breads, Herbs
Yield: 6 servings
2 Granny Smith or other tart
- cooking apples; peeled,
- cored, thin sliced
2 tb Fresh lemon juice; more for
- drizzling
4 tb Unsalted butter; divided
1/4 c Light brown sugar; packed
1/2 ts Ground cinnamon
pn Fresh grated nutmeg
3 lg Eggs
3/4 c All-purpose flour
1 tb Granulated sugar; more for
- sprinkling
pn Kosher salt
1 c Whole milk
1/4 c Dark rum or cognac; (opt)
In a medium bowl, add the apples and lemon juice; toss
to coat.
In a medium skillet over medium-high heat, melt 2
tablespoons butter. When the foam begins to subside,
stir in the brown sugar, cinnamon, and nutmeg. Add the
apples and cook until darkly caramelized and fragrant,
11-12 minutes. Remove from the heat and set aside.
In a large bowl, beat the eggs, then whisk in the flour,
granulated sugar, and salt until smooth. Add the milk
and continue whisking until a thin, smooth batter forms.
In a nonstick 8-inch skillet over medium heat, melt 1
teaspoon butter. When the foam begins to subside, pour
in 1/3 cup batter, tilting the skillet to coat entire
surface with batter and form a thin pancake. Cook until
just set, about 2 minutes. Evenly distribute one-third
of the apples over the pancake, then pour another ? cup
batter on top, tilting the skillet to coat the surface
and the apples with batter. Cook until the edges of the
fresh batter have begun to set, 1-2 minutes, then use
two wide, offset spatulas to flip the pancake. Continue
cooking until the bottom is evenly golden brown, 1-2
minutes more, then turn out onto a large plate. Sprinkle
generously with granulated sugar, then roll the pancake
up like a jelly roll. Sprinkle with more granulated
sugar, and if desired, drizzle with a few drops of lemon
juice. Repeat with the remaining batter and apples to
make a total of 3 rolled pancakes.
If desired, you can flame your pancakes: In the skillet
used to cook the apples, add the rum and remaining 1
tablespoon butter; warm over medium heat. Add the
pancakes, spoon the rum mixture over the top, and remove
from the heat. Working quickly and carefully, use a gas
lighter or a long match to set the pancakes on fire.
Shake the skillet gently until the flame goes out, then
transfer the pancakes to a large plate. Serve warm.
RECIPE FROM:
https://www.saveur.com
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