So I was flipping through the morning shows this morning when I came across Emeril Legasse on the Good Morning America program. He made Apple Pancakes. I've made German pancakes before, which is real similar to this recipe. So I went to their website and grabbed the recipe for the Apple Pancakes and for the muffins they also showed.
*Recipe courtesy of Emeril Lagasse's "There's a Chef in My World"
4 large eggs, lightly beaten
1 cup whole milk
1 cup all purpose flour
1/8 teaspoon ground nutmeg
½ teaspoon vanilla extract
3 tablespoons unsalted butter
2 large apples, peeled, cored, and thinly sliced
½ teaspoon ground cinnamon
1/3 cup packed light brown sugar
powdered sugar, for serving
maple syrup, for serving
In a large bowl, combine the eggs, milk, flour, and vanilla extract and whisk until just blended, being careful to not overmix. Set the batter aside to rest while you prepare the apples, at least 20 minutes.
Preheat the oven to 450°F.
In a heavy, ovenproof (preferably nonstick)12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes. Add the sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.
Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or potholders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up and extend above the top of the inner edge of the pan – this is supposed to happen!
Using oven mitts or potholders, remove the skillet from the oven and serve the pancake, sprinkled with powdered sugar and drizzled with maple syrup, if desired.
Makes 1 large pancakce & feeds 4
Blueberry Raspberry Muffins with Streusel Topping
*Recipe courtesy of Emeril Lagasse's "Emeril's Food of Love Productions"
¼ cup all-purpose flour
2 tablespoons butter, softened
3 tablespoons sugar
2 tablespoons finely chopped walnuts
1 teaspoon finely grated lemon peel
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
1 tablespoon grated lemon zest
¾ cup fresh blueberries
¾ cup fresh raspberries
Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Let cool in the tins for 10 minutes, then remove and cool on wire racks.
Yield: 1 dozen
Ray didn't have to work today, so when he and the munchkin woke up I made the pancakes. They were very good. Although Miss Picky Eater didn't join us. Apparently we have strange appetites as we don't prefer to eat Cheerio's for breakfast every day.
Hm, I wonder if I could make them with a cherry filling and then top with powdered sugar and cherry syrup. Or blueberries and blueberry syrup. Hm, now my mind is just a buzzing with the different varieties I could try. Mmm, plain with cherry pie filling on top with some pecans and whip cream. LOL It's probably best for my diet if I make these just once a month and stick to my 2 egg (only 1 yolk) scrambled eggs the rest of the time.
Thanks for visiting!