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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Monday, October 08, 2007

The Big Apple

No, not New York City but the "Big Apple" as found at The Original Pancake House* where we make our Michigan cousins take us just to get this special treat. I like to have my with a side dish of vanilla ice cream. It helps balance out all that yummy cinnamon.
In case you were wondering, yes, it did cover the entire plate and yes, I did take home the rest to eat the next morning for breakfast!
Now that it's fall and apple picking time it's a great time to make this recipe . . . and just awhile back I happened to find this posted on Yahoo:

The Ultimate Apple Pancake
Posted Mon, Sep 24, 2007, 3:20 pm PDT
By Michelle Greenwald
"Growing up in New York State, the second largest apple-producing state in the country, I craved fresh apples as soon as September rolled around. My family had a ritual of driving upstate to an apple farm and picking fresh apples off the trees. Then we'd go home with our barrel and spend a fun afternoon making applesauce and apple pies.
When I was in graduate school outside of Chicago, I discovered the spectacular German Apple Pancake at The Original Pancake House, which was and still truly is a marvel. People were always waiting in a long line to get in. Here's a version that's the closest I've come to replicating that luscious pancake. It uses a lot of cinnamon, which is what makes it so special.
For best results, use a nonstick, ovenproof skillet. Next best would be a cast-iron skillet. Third choice is either a glass pie plate or a regular skillet you can place in an oven. Once you try this German puff apple pancake it's bound to become a fall family tradition. It makes a really special and memorable weekend breakfast. "

German Apple Puff Pancake
(serves 2)
1 large or 2 medium, firm apples such as Fuji, Braeburn, or Delicious
3 tablespoons butter
3 tablespoons sugar
1 1/2 teaspoon ground cinnamon
3 eggs, at room temperature
1/2 cup milk, at room temperature
1/2 cup all-purpose flour
1/2 teaspoon salt
1. Preheat the oven to 425 degrees.
2. Mix the cinnamon and sugar in a small bowl.
3. Peel the apples and cut into 1/4-inch slices.
4. Melt the butter in a skillet that's 8 or 9 inches at the base. Add the apple slices so they cover the bottom of the skillet completely. Sprinkle the cinnamon-sugar mixture evenly over the apples. Saute the apples about 4 or 5 minutes, until they soften and become light golden brown on both sides.
5. Pour the batter over the apples and place the pan in the hot oven.
6. Bake approximately 18 minutes. Don't open the oven door while it's baking. Turn on your oven light to see if it's done. The pancake should no longer appear wet on top.
7. To serve, invert the pan over a large round plate. If using the pie plate or regular pan, run a spatula under the pancake before flipping to make sure the apples don't stick to the pan.


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