So, I bought the ingredients but I refuse to buy things that I can only use for the one recipe. This recipe, in an effort to make it "light" I guess, called for egg substitute. I bought regular eggs--I planned to use the remaining eggs in an ice cream recipe. The problem that I ran into was my failure to look up how many eggs = 1 cup of egg substitute. Well actually, I did look it up, but then I didn't follow the directions based on what I learned. I learned that 1/4 cup of egg substitute equals 1 egg. Then I continued to use only 2 eggs. I'm not sure what was going through my head except for maybe "4 eggs is a whole lot of eggs." So I used 2. This caused my German pancake to be really thin and not quite as custardy as promised. However, it was still delicious and I would make it again in second (and I would likely try it with 4 eggs).
Recipe below found in the Cooking Light August 2008 as well as online here.
1/2 cup flour
1/2 teaspoon baking powder
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 cup egg substitute (or 4 eggs)
1 cup milk (low-fat if you want to be 'healthy')
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup thinly sliced Granny Smith apple
1 tablespoon powdered sugar
1. Mix together the dry batter ingredients in a large bowl using a whisk. In a separate bowl mix together the wet ingredients. Pour the wet ingredients into the dry and stir with a whisk until just combined. Let sit 30 minutes.
2. Meanwhile, spray ovenproof pan with cooking spray on the bottom and the sides. Mix together 1/4 sugar, cinnamon and nutmeg in a small bowl. Sprinkle sugar mixture over the sides and bottom of prepared pan. Preheat oven to 425 degrees.
3. Slice apples into thin slices and place in a windmill single layer over the sugar mixture. Sprinkle remaining 1/4 of sugar over the apples. Heat over medium heat until mixture bubbles (they say 8 minutes, I say 4-5). Remove from heat and pour the batter over the top.
4. Bake at 425 for 15 minutes. Reduce heat to 375 for 13 minutes more (don't take the pancake out). Remove pan from oven and transfer to plate (or just cut it from the pan). Sprinkle powdered sugar over the top and enjoy.
I think this pancake could be used for dessert but I enjoyed it for breakfast. I realize it has apples in it, but I think it would be delicious served with some fresh raspberries.