ReadyNutrition September 4 2013
What a breakfast to wake up to in the morning! Your family will sing praises to you when you serve them this delicious puffy German pancake.
The batter can be made the night before to make for a fast cook time. As well, play around with the flavors and spices too.
Bon Appetit!
Whole Wheat German Pancake with Apples
Adapted from Whole Foods
Ingredients
2 tablespoons unsalted butter
4 large eggs
1 cup milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
3/4 cup whole wheat flour
2 apples, cored and thinly sliced
2 teaspoons powdered sugar (optional)
- Preheat oven to 425°F. Place butter in a large (11- or 12-inch) cast iron or ovenproof skillet and heat in the oven until butter is melted, about 3 minutes.
- Meanwhile, in a blender, combine eggs, milk, cane sugar, cinnamon and salt. Blend until smooth. Add flour and blend again. Remove skillet from oven, swirl butter to coat the bottom and sides of the pan, and pour in the batter. Top with apples and bake until the pancake is puffed and browned and apples are tender, 18 to 20 minutes. Sprinkle with powdered sugar and cut into wedges for serving.
Tess Pennington is the author of The Prepper’s Cookbook: 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious, Life-Saving Meals. When a catastrophic collapse cripples society, grocery store shelves will empty within days. But if you follow this book’s plan for stocking, organizing and maintaining a proper emergency food supply, your family will have plenty to eat for weeks, months or even years. Visit her web site at ReadyNutrition.com.