Stacks and syrup
Whether you call them hotcakes, flapjacks, griddlecakes or pancakes, one thing is guaranteed, they are delicious. Many like to eat them plain with a drizzle of syrup while others add fruit, nuts or chocolate chips. In the U.S., pancakes are most often eaten as a sweet breakfast food but can also be savory. The possibilities are endless, so open your pantry and let your imagination go.
German Apple Pancake
Adapted from Taste of Home.
- 3 large eggs room temperature
- 1 cup whole milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 3 tablespoons butter
- 2 Granny Smith apples peeled and sliced
- 3-4 tablespoons butter
- 2 tablespoons Brown sugar
- 1/4 teaspoon ground cinnamon
- powdered sugar
- Preheat cast iron skillet in 425 F oven.
- In a blender, combine eggs, milk, flour, salt and nutmeg. Cover and process until smooth.
- Add butter to hot skillet; return to oven until butter bubbles.
- Pour batter into skillet. Bake uncovered for 20 minutes or until pancake puffs and edges are browned and crispy.
- While pancake is baking, melt butter in a skillet. Add apples, brown sugar and cinnamon. Cook and stir over medium heat until apples are tender.
- Spoon apples into baked pancake and sprinkle with powdered sugar. Cut and serve immediately.
Nutrition information: 192 calories; 12g fat; 273 mg sodium; 18g carbohydrates; 5g protein.