Recipes

German Apple Pancake

Peel, core and slice 2 tart apples. Toss with 3 tablespoons sugar, 2 tablespoons lemon juice, and 1/4 teaspoon cinnamon. Melt 2 tablespoons butter in a heavy skillet or sauté‚ pan. Sauté‚ the apples in the butter until just soft. Prepare Dutch Bunny batter.Heat 4 tablespoons butter in a skillet or oval baking dish as directed in the Dutch Bunny recipe. Spread the apples in the bottom of the skillet or dish. Pour the batter over the sautéed apples and transfer the pan to the oven. Bake about 20 minutes. Sprinkle with lemon juice and dust with confectioners' sugar.

Excerpted from The Pancake Handbook, Ten Speed Press, 1993, 1994 by Stephen Siegelman, Sue Conley and Bette Kroening.

Serves 2 to 4