Apfelpfannkuchen

For history we are studying Germany during the Renaissance and Reformation period.  This recipe apfelpfannkuchen, or apple pancakes, means that we would probably be in the Black Forest area which was known for producing cherries, mushrooms, apples, plums and hams.  Spark, who is quite the chef in his own right, whipped up two pans of these.

Apfelpfannkuchen

4 eggs
3/4 C. flour
3/4 C. milk
1/2 tsp. salt
1/4 C. butter
2 medium apples, thinly sliced
1/4 C. sugar
1/4 tsp. cinnamon

Heat the oven to 400 degrees.  Put two 8X8 pans in the oven.

Beat eggs, flour, milk and salt on medium speed for one minute.

Core and slice the apples thinly.

Remove the pans from the oven and melt two tablespoons butter in each pan.  Swirl the butter around or cut into smaller pieces until it is melted and coats the bottoms of the pans.

Arrange half of the apple slices in each pan.

Divide the batter even between each pan to cover the apples.  Sprinkle with sugar and cinnamon.  Bake until puffed and golden brown, 20 - 25 minutes.

We had them with butter and syrup.  To us they tasted more like French toast than a pancake and they were so good, I wish I had know this recipe when the kids were little.  I could have thrown them in the oven quick, had 25 minutes to get them ready and then sat down to a hot breakfast.  But now Spark can make them for us and that's even better!