German Apple Pancake

From EatingWell: September 1997, The Essential EatingWell Cookbook (2004)

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.

READER'S COMMENT:

"This really is a wonderful winter breakfast. Years ago I made this for my children and they truly loved it. Never used Granny Smith apples: used what was locally grown in orchards for the most part. So Macs, Gala, Empire and cooked apples...

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1 Review for German Apple Pancake

09/29/2010

EnchantedTLady

This really is a wonderful winter breakfast. Years ago I made this for my children
and they truly loved it.
Never used Granny Smith apples: used what was locally grown in orchards for the most part.
So Macs, Gala, Empire and cooked apples according to their specific bake times.
Also baked them in individual Au gratin cassolets or cazuelas

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