German Apple Pancakes from Martha Stewart
2 Tablespoons unsalted butter (plus more for tin)
2 Tablespoons unsalted butter-melted
5 Tablespoons granulated sugar (plus more for tin)
2 Granny Smith apples (about 1 pound)
1/4 cup light-brown sugar
1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
2/3 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
3/4 cup milk
Confectioners' sugar, for dusting
Preheat oven to 450◦.
Butter inside each muffin cup of a 6-cup jumbo muffin tin; coat with granulated sugar.
Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces.
In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.
Melt 2 tablespoons butter in a nonstick skillet over medium heat. Add apples and saute, turning occasionally, until caramelized (10 - 12 minutes). Remove pan from stove; let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside.
Pour batter over apples.
Bake until pancakes puff up, about 15 minutes.
Dust with confectioners' sugar; serve immediately.
Caramel spread*?!?! It says it is great on toast & hot rolls. Pancakes were not mentioned but I gave it a try.
Oh my. They are tasty. I highly recommend this recipe. They aren't too healthy though. You could maybe do whole wheat flour and less sugar. 5 Tablespoons seemed like a LOT of sugar. So I only put in 4. Try them. Today. mmmmm.
The other day I was in the grocery store with no real purpose (I had some time to kill during my lunch break). As I roamed the aisles I found some fun products that I had never seen before. One of which was-
All I can say is Be still my soul. I don't think I will put syrup on my pancakes again. So yummy. I don't know how different it is from the caramel you put on ice cream or dip apples in. But it is gooey. And delicious. And can be drizzled on the German Apple Pancakes. Hello!