The recipe is quiet easy...just some apple chopping, throwing batter ingredients in your blender, baking the pancake, and topping it with the apples ! Anna says that this can be a special-day breakfast for two or three people, a light late supper, or a beautiful warm dessert for four to six people. It is just as delicious as an apple pie ! I changed Anna's recipe a little, in that I added a little whole wheat flour to the recipe, instead of all white flour, and I increased the amount of apples in the filling. I also add honey instead of the sugar. You could also throw some berries or other fruit into the apple mixture as it's cooking.
Oh, I almost forgot to tell you that I had the wonderful privilege of meeting Anna Thomas at a book signing in Santa Barbara, California, at Chaucers Bookstore ! Wow, was I thrilled !! She was promoting her book called Soup, and she even brought two delicious soups that she had made for us to try. I can still taste the acorn squash soup !!
One of her fans brought her cookbook that was in shreds, like mine ,and held together with string ! (I'm so sorry Anna and lady that I lost the photo of you two together, that I was going to send to you !!)
German Apple Pancake
3 large eggs
3/4 cup milk
1/2 cup unbleached white flour
1/4 cup whole wheat flour
1/2 tsp. salt
1 1/2 Tbs.butter (unsalted preferred)
1/2 cup thin-sliced apples (Optional)
1 1/2 lb. tart, fresh apples (Pippin and Pink Lady are great)
1/4 cup melted butter
1/4 cup raw sugar or honey (I prefer honey.)
powdered cinnamon and nutmeg
2 Tbs.melted butter (optional)
Preheat the oven to 450 degrees. Beat together the eggs, milk, flour, and salt until very smooth. Add some very thinly sliced apples if desired. In a heavy 12-inch skillet, melt about 1 1/2 tablespoons butter. As soon as it is quite hot, pour in the batter and put the skillet in the oven. ( One of my skillets has a wooden handle that has been baked partly off , so don't put wooden handles in your oven if you don't have to !) After 15 minutes, lower the oven temperature to 350 degrees and continue baking for another 10 minutes. Watch the pancake to make sure it's light brown and crisp, and not dark brown. You can cover it loosely with foil if it's getting too brown.
During the first 10 or 15 minutes of baking, the pancake may puff up in large bubbles. If it does, pierce it thoroughly with a fork or a skewer.
While the pancake is baking, prepare the apple filling. Peel and thinly slice a pound of apples. Saute them lightly in 1/4 cup butter and add 1/4 cup raw sugar or honey. Season to taste with cinnamon and nutmeg. The apples should be just tender, not too soft.About 8 to 10 minutes of cooking over a medium flame should be plenty. (The filling can be prepared ahead and reheated just before serving.)
When the pancake is ready, slide it onto an oval platter, pour the apple filling over the pancake. A little melted butter can be poured on if you choose, and the whole thing carefully sprinkled with powdered sugar through a sieve or with your fingers. Serve it at once, slicing wedges. (Anna folds her pancake in half and slices pieces off crosswise.)
Thank you Anna Thomas for helping to make eating during my college days so delicious, creative, and fun with your fabulous cookbooks !!!