For the fourth week of the month long Blogging Marathon, the theme is Breakfast Recipes around the world. Again I wanted to try some new recipes for this theme and my first dish comes from Germany. Apfelpfannkuchen also known as Dutch baby in US, this is a sweet pancake baked in oven in a iron skillet. Made mainly with eggs and apple, this pancake is soft, slightly custardy with a nice crispy crust. As you know I love baking without eggs and I really wanted to do this recipe. Though the egg version is so bit different to look at, this pan cake was so wonderful. I ate two wedges in a go and I am craving for one more. It is so soft, mildly sweet and the mild hint of cinnamon it absolutely lovely. If you have a cast iron skillet, do use it for baking. As I didn’t have I used a cake tin for baking. And for the substitution I used a secret home made ingredient. So, do you want to know about the secret ingredient? Read on to know about it. It is quite interesting.
Have you scrolled down?? For the past three months, I have been experimenting with a home made egg replacing powder. Yes, you read it right. The commercial egg replacers available online are so expensive and in India, we are having a tough time sourcing it. It was available online before an year, but now it is available nowhere. For some recipes, no other substitutes work except for the egg replacer. So I searched the web for any recipe to make it at home and I got one such recipe. So I made it immediately and have been testing on recipes with various measurements and I am quite happy with that. I tested it with so many cake recipes substituting upto three eggs and the results were awesome. The cakes turned super soft and moist. So now it is ready to be blogged, but wait for one more week for the recipe. Today I will show you how effectively it has worked in this dish.
All Purpose Flour/ Maida-1/2 cup
Egg Replacer -1 tbs (if using store bought use the quantity mentioned for two eggs)
Icing Sugar to dust
Preheat oven to 200°C.
In a pan heat 2 tbs of butter and add sliced apples.
Add sugar and cinnamon and stir until the apple becomes slightly soft and changes colour.
In a bowl mix together flour, salt and egg replacer.
Add milk and whisk to form a lump free batter.
Grease a cast iron skillet or a 8″ cake tin with butter.
Melt the remaining 2 tbs butter and add it to batter.
Pour it in the greased tin.
Spread apples evenly on the batter and drizzle the sauce over the batter.
Bake in oven for 20-25 minutes.
When the pancake is firm to touch, remove from oven and dust with icing sugar.
Slice it up and serve for breakfast or brunch.