Share A Spoon - Breakfast!

Weekends are for decadent breakfast foods.  At least one day each weekend my kitchen turns out an extra special breakfast that we only have the time to savor with the leisurely pace the weekend affords. 


German Apple Pancakes

• Batter:
• 1/2  cup  all-purpose flour (about 2 1/4 ounces)
• 1/2  teaspoon  baking powder
• 1  tablespoon  granulated sugar
• 1/8  teaspoon  salt
• 1/8  teaspoon  grated whole nutmeg
• 1  cup  egg substitute
• 1  cup  fat-free milk
• 2  tablespoons  butter, melted
• 1  teaspoon  vanilla extract
• Apple mixture:
• Cooking spray
• 1/2  cup  granulated sugar, divided
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  grated whole nutmeg
• 1  cup  thinly sliced Granny Smith apple
• Remaining ingredient:
• 1  tablespoon  powdered sugar

Preparation

1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.

2. Preheat oven to 425°.

3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.

4. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.

It's time to link up at The Tank and share some breakfast ideas.