German Apple Puff Pancake (serves 2) 1 large or 2 medium, firm apples such as Fuji, Braeburn, or Delicious 3 tablespoons butter 3 tablespoons sugar 1 1/2 teaspoon ground cinnamon 3 eggs, at room temperature 1/2 cup milk, at room temperature 1/2 cup all-purpose flour 1/2 teaspoon salt 1. Preheat the oven to 425 degrees. 2. Mix the cinnamon and sugar in a small bowl. 3. Peel the apples and cut into 1/4-inch slices. 4. Melt the butter in a skillet that's 8 or 9 inches at the base. Add the apple slices so they cover the bottom of the skillet completely. Sprinkle the cinnamon-sugar mixture evenly over the apples. Saute the apples about 4 or 5 minutes, until they soften and become light golden brown on both sides. 5. Pour the batter over the apples and place the pan in the hot oven. 6. Bake approximately 18 minutes. Don't open the oven door while it's baking. Turn on your oven light to see if it's done. The pancake should no longer appear wet on top. 7. To serve, invert the pan over a large round plate. If using the pie plate or regular pan, run a spatula under the pancake before flipping to make sure the apples don't stick to the pan.
2 cups oatmeal 2 cups buttermilk 1/2 cup flour 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda 2 eggs 1/2 stick unsalted butter,melted 1 large pear,cored, peeled, and thinly sliced 1/4 cup sliced almonds. Soak oatmeal in the buttermilk for 1/2 an hour. Stir in the dry ingredients with the eggs and melted butter. Add more buttermilk if it's to thick to pour. Place a few pear slices and almonds on each pancake and cook for 2 to 3 minutes on each side. Serve with butter and maple syrup.
