The next few days are loaded with holidays, all delicious. I will acknowledge all of them and eat accordingly.
I'm thinking, buttercrunch now that I actually wrote out that word.
But among my favorite holidays is one I don't even celebrate: Shrove Tuesday, otherwise known as Fat Tuesday or Mardi Gras (tomorrow). In days gone by when the Catholic Church was stricter about such things, those who were observant would refrain from eating fats during Lent, which starts this Wednesday, so they would make "fatty" foods the day before, to use up all the butter and eggs, cream and so on that they had in their homes.
Like pancakes. Pancakes are loaded with eggs and butter, which is why they are always so fabulous.
But my very very very favorite is German Apple Pancake. For breakfast, lunch and even a meatless dinner. Great as is, or, for dessert with some whipped cream or ice cream.
German Apple Pancake
- 2 large, tart apples, peeled, cored and sliced
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup milk
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 6 tablespoons butter
- 1-2 teaspoons sifted confectioner’s sugar, optional
Preheat the oven to 425 degrees. Place the apple slices in a bowl. Add the sugar and cinnamon, mix and set aside. Mix the flour and salt together in a bowl and set aside. Combine the milk, eggs and vanilla in another bowl, add the flour mixture and whisk the ingredients into a smooth batter and set aside. Heat the butter in a heavy skillet, preferably cast-iron, over medium heat. When the butter has melted and looks foamy, add the apples, including any juices, and cook for about 5 minutes, or until the apples are soft and caramelized. Pour the batter over the apples. Place the pan in the oven. Bake for about 20 minutes or until the pancake is puffed and golden brown. Invert onto a serving platter. Serve as is or sprinkle with confectioner’s sugar.
Makes 4 servings