German Oven Pancakes

When it comes to baking or cooking with apples,crisp tart Granny smith apples are my first preference.I loved them in the strudel,Spiced up Pie and the apple butter is another form to enjoy them.

The fluffy German style mix and bake pancakes recently became an instant hit at my breakfast\brunch table. Usually served with sprinkle of powdered sugar and fresh lemon juice,one can also serve them with fresh crisp fruit of the season.Apples and pomegranates happen to be the freshest of the season,and I recommend a generous topping of these for a hearty fulfilling pancakes.

Recipe adapted from Wandering Chopsticks
Serves 2-3
Ingredients
1/2 cup Whole Wheat flour(fine ground)
1/2 cup skimmed milk or soy milk
3 Organic eggs or Eggland's Best Eggs
1/2 teaspoon cinnamon
1 tablespoon Organic butter,melted
pinch of salt
1 teaspoon of pure vanilla extract,optional

For cinnamon-sugar apple topping
2 Tart apples(I used Organic Granny smith),cored and thinly sliced with peel on
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1 tablespoon Organic butter

Fresh pomegranate arils for sprinkling on top.

Method
Melt butter in a pan and add the sliced apples,sugar and cinnamon.Stir occasionally and cook until slightly soften about 5-6 minutes.

Preheat Oven to 425F.
Melt the butter in a oven proof pan or cast iron pan about 9 inches wide.

Whisk eggs in a mixing bowl with salt,gradually mix in the flour,cinnamon ,vanilla and milk until batter is smooth.Pour the mixture in the pan and bake for 20 minutes.The pancakes will puff up and collapse after getting off the oven.slightly cool.cut in wedges and top with the cooked apples mixture and sprinkle with fresh pomegranates.



These are my entry for Meeta's Monthly Mingle : Brunch.