In the Kitchen with Katie: Æblepandekager

This is our first year doing a geography program. Well, other than what we do for history. During the first week of school, Katie studied Denmark. And we discovered a series of books about the countries of the world - and they each have a few recipes in them. You should have seen us in the library last week, pulling out all the books to look at the recipes. And trying to decide what country should come next. Because curriculum should be based on taste buds.

When I posted my week in review, I asked the burning question: "do you want to learn how to make Æblepandekager?" And the clamor for the recipe has been deafening. The ringing in my ears keeps me up at night. And all the emails demanding that I share the recipe. I am so sorry that I could not respond to each of you individually. So, without further ado, Karen, thanks for asking, and here is the recipe...

Our cast of characters:

First, Katie scrambled the eggs and then added the milk.

And then in another bowl she combined the dry ingredients.

And then rather than adding the dry ingredients to the wet, Katie added the wet to the dry. She can be a rebel like that.

But then she got back in line with the directions and added cream.

Then we took a brief break from mixing so that we could core, peel and slice some apples.Which we then fried in butter. Because isn't that what you think of when you think of apples? Must fry in butter? And look at what happens to our apples. They shrank! Why don't I shrink when I eat things fried in butter?

We put our fried and shrunken apples in a baking dish and added the batter.

And baked it. The recipe says at 500 degrees. I was sure it was a mistake. I have never cooked anything at 500 before. But, I wasn't up for being a rebel where temperature was concerned, so I baked at 500. And in 20 minutes I had a slighly overflowing "pancake." I added some butter and sprinkled generously with cinnamon and sugar.

And instead of baking it more, I just turned off the oven to let the butter melt and the Æblepandekager brown a bit. It kind of comes out of the pan. But it never spilled over.

And when it cooled, the whole thing sank back into the pan. Kind of like shrinking. Again. I am thinking that there is a shrinking conspiracy. Our recipe says to sprinkle the top with lemon juice. I didn't have any. So we left that part out. Back to being rebels...

Serve. Eat. And it gets a big thumbs up!

Here is our simple recipe:

6 eggs
½ cup milk
1 cup flour
1 cup sugar
½ teaspoon salt
½ cup cream
3 apples -- peeled & sliced
Butter
Sugar /Cinnamon
1 lemon -- juice only

Beat the eggs lightly. Add the milk.

Combine the flour, sugar and salt. Stir the flour mixture into the egg mixture, stirring in the ½ cup of cream as you mix.

Fry the apple slices in butter in a skillet.

Cover the bottom of an oven-proof baking dish, or heavy skillet, with apples.

Pour the batter over slices and bake in a preheated 500º oven.

When nearly done (20 or 25 minutes, or until the pancake looks like a cooked omelet), remove from oven and sprinkle here and there with a mixture of sugar and cinnamon to taste. Place dabs of butter on the pancake and return to oven until browned.

Just before serving, sprinkle with lemon juice.

So...what about you? Do you ever try recipes you read on blogs? Do you have a favorite that you have discovered from blogland? Have you ever made any of my recipes?