Saturday, 27 October 2012

Recipe Time

The temperatures plummeted last night to just above freezing, and a clear sky brought an end to the dismal grey mornings we've been having recently.
So we went for a quick walk in the park. We were no sooner in the gate than we spotted a pair of jays, to C's delight. I've seen them before in Farmleigh, but it's only the second time he's ever seen any. Then his beloved wood duck was back on the lake, and we saw a pair of Little Grebe - a first for him. Plenty of birds in Farmleigh, too, and lots of glorious autumn colour.


We came home and I cooked this for our brunch : German Apple Pancake

3 large eggs
1/4 pt milk (5 fluid ounces; this is an imperial pint!)
3 oz white flour - between 1/2 and 3/4 cup flour
1/2 tsp salt
3/4oz / 1 1/2 tblsp butter
1 apple thinly sliced (optional)

1 lb tart apples thinly sliced - preferably ones which will hold their shape
2 oz / 1/2 stick melted butter
2 oz / 1/4 cup sugar
cinnamon and nutmeg to taste.

Prepare the pancake batter by beating together the eggs, milk flour and salt till smooth. If you wish to add some thinly sliced apples, do so.
Preheat the oven to 220C, 425F.
Heat a 12" heavy skillet, melt the butter in it and once it's sizzling, pour in the batter and put into the oven. Cook for 15 minutes, then lower the heat to 170C, 350F and cook for another 10 minutes; it should be brown and crisp.
Now, here's where I don't know if the issue is that my largest skillet which will fit in the oven is only 11", or if it is meant to rise up the sides of the pan! I've made it twice now (once with, once without the optional apple), and it's been the same both times.  The recipe is from "The Vegetarian Epicure", which was Anna Thomas' first cookery book. All I have for this recipe is a rapidly fading  photocopy on thermal fax paper - a situation soon to be rectified. She says that during the first 10 minutes or so of cooking it may puff up in large bubbles, in which case you should pierce them with a fork. Mine just rises up the sides...but at the end I am able to fold the sides to the centre which works OK.
The filling should only take about ten minutes to prepare; melt the remaining 2 ounces of butter, sauté the apples till just soft, then add the sugar and spices.
Slide the pancake out onto a large plate. Recipe says put the filling over one side and fold the other half over it. My way means I spread the filling over the whole centre and fold my very risen sides in over it.
You can drizzle with more melted butter  (I don't) and sprinkle with sugar..
We can finish this between us for breakfast or brunch, it could probably serve three. As a dessert with cream or icecream it would certainly serve up to 6.


  1. Would you believe that I don't own a skillet I can put into the oven - and I have all these ingredients! Fall is such a pretty time of the year, even with all the leaves on the ground. I love the picture with the frost. And I'm just noticing your table cover - pretty cool!

  2. You know how butter burns if it gets too hot. So I go the extra 50 miles and make clarified butter, or "Ghee" that does not burn. Okay. I put about two TBS of ghee in my cast iron skillet that is hotter than hades. Then I quickly pour the entire thing into all this ghee and the pancake starts sizzling. I pop it all into a hot oven 425 for 20 minutes. My sides rise up like waves you could surf on. But lordy honey, when you've got something that crisp and gorgeous, how about cutting it in half. One half for each of you, and put the cooked apples on the table so each can choose how they want it. But don't fold that baby over. Too pretty.