[cooked-sharing]
German 'PUFF' Apple Pancakes
Ingredients
- OMSPA's German 'Puff' Pancakes With a few changes to a time-honoured traditional recipe and giving special attention to presentation this recipe will put the ohhhhh....into breakfast.
- 2/3 cup flour
- 2 granny smith apples, peeled, cut into pieces (about 1 pound)
- 3 eggs
- ¼ cup, light brown sugar
- 5 tablespoons granulated sugar plus more for the tin
- ½ teaspoon cinnamon
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- ¾ cup whole milk
- Topping Ideas:
- Maple syrup
- Fresh whipped cream
- Strawberry jam
- Extra confectioner's sugar
- Fresh squeezed lemon juice
- Double whipped Devon cream
Instructions
- Use a 6-cup jumbo muffin tin. Preheat oven to 450 degrees.
- Brush melted butter inside each muffin cup; coat with granulated sugar.
- Peel, core and slice each apple.
- Toss with brown sugar, cinnamon, and lemon juice.
- Melt 2 T butter in a skillet, then add apples and sauté for 10-12 min. until caramelized (you can add some maple syrup if you wish at this time).
- Combine flour, salt, granulated sugar, melted butter, eggs, and milk; mix well. Pour batter over apples.
- Put into oven after lowering temp. to 400 degrees. Bake 15 min. Pancakes will put up during last 5 min.
- Take tin from oven and turn it over on a flat surface to remove pancakes.
- Dust with confectioners' sugar and serve immediately.