I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Thursday, November 11, 2010

Sweet Apple Pannekoken

Pannekoken (also spelled pannekoeken) is a German oven pancake.  It's much eggier than the American version. In fact, the only thing these cakes have in common, is that they are both named pancakes and are considered breakfast items- most of the time. I say most of the time because I was introduced to these wondrous poofy delicacies via a 24-hour diner at 2:00am after a long and eventful night of discoing. My dear friend Ben enthusiastically indulged in pannekoken; he enjoyed them so thoroughly, that after said discoing, he would offer to pick up the cab fare for the long hike up to the north side just to get us to agree to go!

I soon learned how to cook oven cakes for the gang. Fondly and frequently, I baked them for the "3 musketeers" (Ben, Melissa and I). We enjoyed pannekoken and pork sausage on fuzzy weekend mornings in my studio apartment.  Ben and Mel poured over the Sunday crossword puzzle... those were the days...tug, tug.

Although fruit is not necessary, it's nice to mix things up and add seasonal flair to this dish. The recipe below includes apples.

8 TBSP butter
1.5 cups milk
1.5  cups whole wheat pastry flour
cinnamon TT
sugar TT

Preheat oven and skillet to 400 degrees (a glass pie pan works too).
Combine flour, milk and eggs together (don't over mix). Add the butter to the hot skillet (in the oven) and melt. After the butter is melted, remove the skillet from oven and tilt the pan making sure to grease the edges. Arrange apple slices on the bottom and sprinkle with cinnamon and sugar mix. Bake at 400 degrees for 30-45 minutes. The pannekoken will puff up in the oven, you'll get all excited, and then it will deflate rapidly upon serving. Garnish with freshly squeezed lemon juice and powdered sugar.

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