German Apple Pancake
A judicious use of butter and sugar gives this classic German apple pancake—also known as a Dutch baby—less than a third of the fat and considerably fewer calories than the original breakfast treat. The topping—sautéed apples glazed with apple-cider syrup—is wonderful on oatmeal, waffles and frozen yogurt too.
- 1 1/2 teaspoons butter
- 1 1/2 teaspoons canola oil
- 4 Granny Smith apples, peeled and sliced
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 cup apple cider
- 3 large eggs
- 1/4 cup all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup low-fat milk
- Confectioners' sugar, for dusting
- To prepare topping: Heat butter and oil in a large nonstick skillet over medium heat until melted. Add apples and 3 tablespoons sugar; cook, stirring, until the apples are tender and golden, about 20 minutes. Stir in vanilla and cinnamon.
- Meanwhile, bring cider to a boil in a medium saucepan over medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into the sautéed apples. Set aside.
- To prepare pancake: Preheat oven to 400°F. Coat a 12-inch cast-iron or other ovenproof skillet with cooking spray.
- Whisk eggs, flour, 2 teaspoons sugar and salt in a mixing bowl until smooth. Gradually add milk, whisking until smooth. Pour the batter into the prepared skillet.
- Bake the pancake for 15 minutes. Reduce oven temperature to 350°; bake until the pancake is golden and puffed, 15 minutes more. (The pancake will deflate when removed from the oven.)
- Meanwhile, gently reheat the apple topping, if necessary. Dust the pancake with confectioners’ sugar and cut into wedges. Serve immediately, with the warm apple topping.
Tips & Notes
- Make Ahead Tip: The topping (Steps 1-2) will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.
Per serving: 282 calories; 8 g fat (3 g sat, 3 g mono); 166 mg cholesterol; 47 g carbohydrates; 9 g protein; 2 g fiber; 230 mg sodium; 175 mg potassium.
Nutrition Bonus: Selenium (17% daily value).
Carbohydrate Servings: 3
Exchanges: 1 fruit, 2 starch, 1 1/2 fat
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