Holden House German Puff Pancakes with Spiced Apples
These German Puff Pancakes rise to the occasion! Baked in the oven, they can also be known as Dutch Babies, but baked in individual dishes they are an impressive meal. The apples are prepared on the stove separately and added after the pancakes are baked. An especially nice aroma in the morning is derived from apples, cinnamon and nutmeg.
Yield
12 servingsPrep
30 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| 9 | large |
eggs
|
|
| 3 | teaspoons |
vanilla extract
|
|
| 7 | medium |
apples
(any variety-mixed red and green look more attractive) |
|
| ¾ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
ginger
|
|
| ½ | cup |
mincemeat
(dried condensed/canned) |
*
|
| 4 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
water
|
|
| 12 | pats |
butter
or margarine |
|
| 1 | x |
nutmeg
ground for garnish |
*
|
| 1 | x |
whipped topping, prepared
for garnish |
*
|
| 2 | each |
apples
cut into wedges for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 9 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 7 | medium |
apples
(any variety-mixed red and green look more attractive) |
|
| 177 | ml |
brown sugar
|
*
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
ginger
|
|
| 118 | ml |
mincemeat
(dried condensed/canned) |
*
|
| 6E+1 | ml |
butter
or margarine |
|
| 59 | ml |
water
|
|
| 12 | pats |
butter
or margarine |
|
| 1 | x |
nutmeg
ground for garnish |
*
|
| 1 | x |
whipped topping, prepared
for garnish |
*
|
| 2 | each |
apples
cut into wedges for garnish |
|
Directions
You will need #12 - 12 oz. individual souffl?/serving bowls (High temperature Oven-Proof)
Whip milk, flour, eggs and vanilla. Set aside.
Place pat of butter in each bowl. Preheat bowls in 400℉ (200℃) oven for 10 to 15 minutes or until butter is popping hot. In the meantime, cut apples into chunks and place in frypan with butter.
Cook for 15 minutes or until apples are moderately soft. Add a bit of water if apples become too dry while cooking.
When cooked, add cinnamon, nutmeg, ginger, brown sugar and mincemeat to apples. Continue cooking another 5 to 10 minutes or until well mixed and hot.
When butter in dishes is popping hot, add an even measurement of pancake batter to each dish.
Turn up oven to 425 degrees F for 10 minutes then back down to 400℉ (200℃) for another 5 minutes or until pancakes are puffed up and slightly brown on edges.
Remove from oven, place an even measure of apples in center of each pancake. Top with dollop of whipped topping and sprinkle with fresh nutmeg. Place a wedge of apple on top as garnish and serve on a cloth doily on plate. Be careful, these are extremely hot and may crack plates if doilies are not used!
Can also be made in a large iron skillet and cut into wedges and served on a plate, if desired.
