In a large bowl, combine apples, raisins, brown sugar, cinnamon and nutmeg. Melt butter in a 12in oven proof skillet. Add apple mixture to skillet saute for 15 minutes or until tender
In a blender, combine the eggs, milk, flour, sugar and salt, process for 10 seconds or until smooth. Pour over apple mixture, gently lift apple mixture, letting egg mix flow underneath
Bake, uncovered, at 425 for 15 to 20 min until pancake is puffy and golden brown. Sprinkle with lemon juice and confectioners sugar. Cut into wedges. Serve Warm
Originally Submitted
5/7/2010
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