German Apple Pancakes

I grew up eating these pancakes.  Breakfast or dinner, it didn't matter.  Every time I make them I picture myself sitting at my mom's kitchen table and it makes me so happy.  Makes me feel like I'm a little girl again with my mom in the kitchen, getting ready to sit down with me to enjoy a little pancake meal together.

I love the texture of these pancakes.  I love how fluffy they get right when they are finishing in the oven (too bad they flatten a few minutes after you take them out).  I love the apples cooked on top and the flavor that adds and the difference in texture it offers.  I love the cinnamon and sugar on top.  I love eating them with a little homemade maple syrup drizzled over the top - you don't need very much because these pancakes are sweet all by themselves.  By now you probably can guess that I love everything about these pancakes.  And the few minutes it takes to slice up the apples is totally worth it, and it really doesn't take that long.  Eat these with some fruit and sausage or bacon on the side and I'd say you have yourself a pretty nice meal.  This recipe doubles nicely (I do it almost every time)!

German Apple Pancakes

Yield: 4-8 servings (2, 9-inch round pans) - depends if you eat 1/4 or 1/2 of the pan by yourself.

Ingredients

1/4 cup sugar

1/4 teaspoon cinnamon

4 eggs

3/4 cup flour

3/4 cup milk

1/2 teaspoon salt

1/4 cup butter

2 medium apples, thinly sliced

Directions

Preheat oven to 400 F.  Place 2, 9-inch round pans in the oven.  In a small bowl mix sugar and cinnamon together and set aside.

In a large mixing bowl, beat eggs, flour, milk and salt together on medium speed for 1 minute.

Carefully remove pans from oven and spray each pan with a little bit of non-stick cooking spray (especially if using glass pans).  Then place 2 tablespoons butter in each pan.  Rotate pans until butter is melted.  Arrange half the apple slices in each pan.  Divide batter evenly between pans.  Bake uncovered until puffed and golden brown, 20-25 minutes.  Serve right out go the oven.

Recipe Source: My mom, Marilyn McAllister