by Divine Domesticity on August 19th, 2007
I made these little betties a while back and they were deeelicious. Warm, comforting, and very tasty. Of course, I like Martha's photo much better than my own, so I'm including it.
German Apple Pancakes
Makes 6 pancakes
2/3 cup flour
2 Granny Smith apples, peeled, cut into pieces (about 1 pound)
1/4 cup, light brown sugar
5 tablespoons granulated sugar plus more for tin
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice
3/4 cup whole milk
Fresh whipped cream
Extra confectioners' sugar
Fresh squeezed lemon juice
1. Preheat oven to 450 degrees. Brush melted butter inside each muffin cup; coat with granulated sugar.
2.An adult can peel, core,and slice each apple into twelve wedges, then cut each wedge into three pieces.Toss with brown sugar, cinnamon, and lemon juice.
3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat.Add the apples and saute, turning occasionally, for 10 to 12 minutes, until caramelized. Remove pan from stove; let cool 5 minutes. Divide the caramelized apples among the muffin cups.
4. Place flour, salt, granulated sugar, melted butter, eggs, and milk in the bowl of a food processor. Process for 3 minutes.
5. Pour batter over apples. An adult should place tin in oven and lower heat to 400 degrees. Bake 15 minutes. Pancakes will puff up during last 5 minutes of baking.
6.Take tin from oven and turn it over on a flat surface to remove pancakes. Dust with confectioners' sugar and serve immediately.
One Giant Pancake: If you prefer, you can make a traditional large pancake to share instead of six individual ones. Follow the steps for the recipe, using an 8-cup apple pan or a 10-inch nonstick ovenproof skillet or baking pan. Bake for 20 to 25 minutes, until the edges become puffed and golden. An adult can run a knife along the edges of the pan and then, using potholders, turn out the finished pancake onto a serving platter, cut into wedges.
Recipe from Martha Stewart