Sunday, June 6, 2010

Meatless Monday: German Pancake with Apple-Maple Topping

There are so many reasons to love breakfast food. High on the list is that it doesn't have to be served at breakfast time. Who among us hasn't gotten home late from work to find the family hungry and nothing particularly quick and easy at hand. Some scrambled eggs or pancakes are quick and easy, filling and can be healthy.

This take on pancakes is as easy as the traditional and offers some fun opportunities for creativity, even on the fly. It also makes a great Meatless Monday dish. You can find some of my other Meatless Monday dishes here.

A German Pancake is basically a big, thick baked pancake. I topped ours with some glazed apples and maple syrup, but you could just as easily top it with applesauce, your favorite fruit jam and/or powdered sugar. Nancy and I thought it would be wonderful with sweet marscapone cheese and fresh berries.

I used my cast-iron skillet for this because I love the way it evenly spreads and holds the heat. You could just as easily use a 10-inch pie pan and reduce the recipe by 1/5.

Not only was this easy, but it was incredibly the good. The cake itself is not sweet, but hearty. Topped with glazed apples with cinnamon and nutmeg, and a little maple syrup thrown in, gives both sweet and tart. You get all that for only 276 calories with 8 grams of fat and 5 of fiber.

I served ours with a side of fresh melon.

Let's eat!

German Pancake with Apple-Maple Topping
Makes 6 servings
1-1/4 cups egg substitute
1-1/4 cups whole wheat pastry flour
1-1/4 cups low-fat buttermilk
4 tablespoons melted light butter, divided
3 small firm apples, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup plus 2 tablespoons real maple syrup
2 tablespoons water

Preheat oven to 450F

Brush bottom and sides of a 12-inch oven-safe skillet with melted butter

Combine remaining butter, egg substitute, flour and buttermilk in a blender and blend until frothy. Pour into skillet.

Put the skillet on middle oven rack and bake for 15 minutes. Reduce heat to 350F and bake for an additional 10 minutes.

Meanwhile, combine apples, water, 2 tablespoons syrup, cinnamon and nutmeg in a medium saucepan and cook over medium-high heat, stirring often, until liquid is dissolved.

Remove pancake from oven and top with apple mixture. Pour 1/4 cup syrup over it, cut into 6 pieces and serve.

Deal of the Day: Nutmeg is best when you grate it yourself. This Cuisipro Accutec Razor-Sharp Kitchen Rasp is perfect for that and more. And it's on sale at Amazon!


Lana @ Never Enough Thyme said...

We love breakfast for dinner. Usually it's bacon and eggs, but this pancake will be featured on our next evening breakfast menu. Thanks for a great recipe!

lemonsandanchovies said...

I love the combination of sweet and tart. This pancake looks yummy.

I'm a fan of cast iron skillets,too. I use them whenever I can.

The Cilantropist said...

I also call this a Dutch Baby, and it is always a lovely treat. Thanks for sharing!

Dawn said...

Maple and apple (and breakfast food for that matter) are some of my favorite things!

Magic of Spice said...

I also agree about grinding the nutmeg...What a dish this is:)

Biren said...

I can have this anytime of the day. I did not know what a German pancake was until now. Thanks!

Monet said...

What a great healthy adaptation of a german pancake. Thank you for sharing such a yummy and healthy breakfast meal!

The Housewife said...

A healthy makeover for a decedent breakfast without comprising the flavors! Bookmarked!

Scott K said...

Thanks all of you for your incredibly kind comments! Made my day to see them (needed the boost)!

Emily Malloy (Ziegler) said...

Love love love it!

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