Friday, January 25, 2008

What's for breakfast?

"This is why most people have frozen waffles for breakfast." Eric said as he finished cutting up apple slices.

"You're right, but we're not most people and this is what keeps us out of restaurants." And what keeps our friends coming over for dinner. And breakfast.

This was what I was working on: German Apple Pancake.
Batter up!

After a technical mishap ruined our chances of blueberry Belgian waffles this morning, I stepped up. Fortunately, the twins were asleep and we had the time and the ingredients, so why not?

Admitting that you're a Foodie is the first step. Then, giving in to your desire to have something more complicated than scrambled eggs is the next step. So long as you (and anyone you're feeding) are willing to wait for a little longer, you can have fantastic food. And me? I love fantastic food. Don't you?

German Apple Pancake
--Cook's Illustrated New Best Recipe Book

2 large eggs
3/4 cup half-and-half
1 tsp vanilla extract
1/2 tsp salt
1 tbsp granulated sugar
1/2 cup (2.5 oz) unbleached AP flour
1 tbsp unsalted butter
3 medium Granny Smith apples, peeled, cored and cut into 1/4" slices
1/4 cup packed (1.75 oz) light brown sugar
2 tbsp confectioners' sugar
Maple syrup, for serving

  1. Adjust oven rack to middle position and heat oven to 500 degrees. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process about 15 seconds. Add flour and process until mixed and free of lumps, 30 seconds; set batter aside.
  2. Add butter to a 10" ovenproof skillet and heat over med-high heat until butter foams. Add apples and brown sugar. Cook, stirring occasionally, until the apples begin to turn light brown, about 5 minutes. DContinue to cook over med-high heat, stirring constantly, until the apples are golden brown, 4-5 min.
  3. Remove pan from heat. Pour batter around edges of pan, then over apples; place pan in oven. Reduce heat to 425 degrees and cook until browned and puffed, 16-17 minutes. With heatproof spatula, loosen pancake edge. Invert onto serving platter, dust with confectioners' sugar, and serve immediately with syrup.
It's also really good with a big squeeze of lemon juice and whipped cream, or whipped cream and blueberries.

Face it, whipped cream goes with almost everything.

Caramelizing apples

Ready for the oven


Can you smell it?

Serves 4, unless you want to share.


What do you like to make for breakfast for fun?


Missy said...

Whole wheat chocolate chip pancakes are a favorite around our house. I am not one to do much for breakfast in the morning. I am not a morning person at ALL and just can not summon the energy or desire. However we are a fan of breakfast for dinner 'round here to make up for the loss in the morning. That looks scrumptious by the way. So glad that you included the recipe. Perhaps I'll make it for dinner next week!

Woman with a Hatchet said...

Thanks, Missy. Let me know how it goes over at your place!

Ali said...

Sadly, the only thing I can think of is my typical breakfast: egg whites, spinach, and a wedge of Laughing Cow cheese on a tortilla. For us, that's fancy. (Otherwise it's almond butter and organic jam on burnt toast. Someday I'll cook again...)

Anonymous said...

Yum! We made it for breakfast this morning and it was fantastic. Thanks for the recipe (and pictures).


Woman with a Hatchet said...

You're welcome, Paula!

Ali, yours sounds good, too. We'll have to try that over here.

Is it lunch time? Hungry!

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