German puffed pancake √
Note: The recipe is for a 10-inch ovenproof skillet or round cake pan, but can easily be doubled and baked in a 9- by-13-inch pan (metal or Pyrex.) This recipe, often also called Dutch Baby, is adapted from “The Joy of Cooking,” although we halved the amount of butter. (Don’t worry; there’s still plenty.)
• 2 tbsp. butter
• 2 eggs, beaten
• 1/2 c. milk
• 1/4 tsp. vanilla extract
• 1/2 c. flour
• 1/4 c. sugar
• Pinch of salt
• Sautéed apples, see recipe below
Preheat oven to 425 degrees with rack in the middle position. When the oven is at the proper temperature, put the butter in the baking pan and place in oven to melt the butter and preheat the pan.
In the meantime, whisk together the eggs, milk and vanilla extract in a small bowl.
In a larger bowl, whisk together the flour, sugar and salt. Pour the wet ingredients into the dry ingredients and whisk together until batter is smooth and only a few lumps remain. It’s OK to have a few; you don’t want to overbeat the batter or the pancake could become tough. You also can combine all the ingredients in a blender, processing until just smooth.
Once the butter is melted and begins to sizzle, carefully pour the batter into the hot pan. The butter will disperse to the edges. Do not stir.
Bake for 15 minutes, until puffed and golden.
Bring the puffed pancake out for people to see, then slice and serve with sautéed apples and a sprinkling of cinnamon.
Nutrition information per serving (without apples):
Calories 210 Fat 9 g Sodium 130 mg
Carbohydrates 26 g Saturated fat 5 g Calcium 55 mg
Protein 6 g Cholesterol 110 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1 bread/starch, ½ other carb, ½ medium-fat meat, 1½ fat.
SautÉed apples √
• 2 large baking apples such as Cortland or Haralson
• 3 tbsp. butter
• 3 tbsp. sugar
• Cinnamon for garnish
Peel and core the apples, then slice each into about 12 slices, thick enough that they’ll hold their shape and not melt into applesauce.
Melt butter over medium heat in a shallow saucepan, then add apples and sugar, stirring gently to coat. Continue to cook, stirring occasionally, until apples soften and begin to color a bit. Set aside on lowest heat to keep them warm until the pancake is done.
Nutrition information per serving:
Calories 165 Fat 9 g Sodium 76 mg
Carbohydrates 23 g Saturated fat 5 g Calcium 9 mg
Protein 0 g Cholesterol 23 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 fruit, ½ other carb, 2 fat.