Also called Apple Pfannkuchen, this custardy oven pancake is one of my favorite easy breakfasts (and probably what I’ll be making Christmas morning).
This particular recipe came to me from my aunt Jo who lives in Minnesota. It’s a popular dish with the Scandinavian descendants who live in the area. It’s a whole-pan pancake that resembles a puffy crepe and is topped with delicious apple cinnamon filling. It may have a funny name, but it’s one of the easiest and most delicious breakfasts I make.
Serves 4-6 hungry Christmas munchers
For the pancake:
1 cup milk
2/3 cup flour
3 Tbsp sugar
1/2 tsp salt
1 tsp grated lemon peel
2 Tbsp melted butter
For the filling:
2 cups apples, peeled and sliced thin
3 Tbsp sugar
1/2 tsp cinnamon
2 Tbsp butter
1 Tbsp powdered sugar
Preheat the oven to 400 degrees. In a blender, mix all the pancake ingredi‐ents, except the melted butter, until well blended.
In a deep cast iron skillet or large pie plate, add the melted butter and then pour in the batter.
Bake 30-35 minutes, until the pancake is puffy and golden-brown.
Meanwhile, make the filling: melt the butter in a medium sauté pan and add remaining ingredients. Cook for several minutes over medium-low heat until apples are tender but not brown.
Remove pancake from the oven. It will have puffed up significantly but will begin to fall shortly after removing from the oven. Place the apple filling in the center and spread out, then dust with powdered sugar and serve.
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