German Apple Pancakes

Gourmet says, “tender and not too sweet cakes fall somewhere between an American flapjack and a crepe. Though they are traditionally served for dessert, these can be served for a special winter breakfast generously dusted with cinnamon sugar.”

Perfect for all those training apples I am trying to get rid of. Butter, when heated till burned will have an almost savory, porky taste to it, which now explains why the last time I went to the Original Pancake House, all the pancakes tasted like bacon.

Start to Finish: 1 hour. Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.
¼ C sugar + 2 tsp
½ tsp cinnamon

1 C all purpose flour
½ tsp salt
1 ½ C whole milk (I used 2% and it turned out fine)
4 large eggs
½ tsp vanilla
11/2 lb Gala apples (3 or 4)
2 T fresh lemon juice (optional)
6 T butter cut into 12 pieces
Preheat oven to 200 degrees.
Stir together ¼ C sugar and cinnamon in a nice serving bowl and set aside.

Whisk together flour, salt and remaining 2 tsp sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition. Add vanilla

Peel apples, then cut into 1/8” inch thick slices with a slicer, rotating around the core. Discard core. Cut apple slices into 1/8” matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter. The thinner the more incorporated the apples will be in each pancake. Mine were a little thick and it was really obvious that the apples were in there.

Heat 1 piece of butter (1/2 Tbsp) in a 6” nonstick skillet over moderate heat until foam subsides, then add a little more than 1/3 C batter, spreading evenly to cover the bottom. I tilted the pan a little to let the batter spread, then used a butter knife to distribute the apples.

Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heat proof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in the same manner. Sprinkle with cinnamon sugar and serve immediately.

Serves 4-6 (about 12 pancakes), adapted from Gourmet January 2006

You can see the little apple pieces!

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