This is a great way to use food storage dried apples. This recipe is from Martha Stewart's Kid magazine. It is also in the cookbooks Ian's preschool sold last year so April, Katy, Kirsten and Stephanie all have it. These work best using a silicone muffin tin, they come out picture perfect. You can also make one huge pancake in a casserole dish and bake for 20-25 minutes. We like the muffin cup ones better because you have more crispy outside surface area. We eat ours with whipped cream, but the recipe also suggests maple syrup, strawberry jam, lemon juice and more powdered sugar.
German Apple Pancakes
2/3 c flour
2 c dried apples reconstituted with hot water or 2 Granny Smith apples, peeled & cut into pieces
1/4 c brown sugar
5 T granulated sugar, plus more for tin
1/2 t cinnamon
2 T unsalted butter
1 T lemon juice
3/4 c whole milk
Preheat oven to 450 degrees. Brush melted butter inside each muffin cup; coat with granulated sugar. Toss apples with brown sugar, cinnamon and lemon juice. Melt 2 T butter in a non-stick skillet over medium heat. Add apples and sauté, turning occasionally, for 10-12 minutes, until caramelized. Remove from stove; let cool 5 min. Divide apples among muffin cups. Place flour, salt, granulated sugar, melted butter, eggs and milk in blender, blend on high 3 minutes. Pour batter over apples. Place in oven and lower heat to 400 degrees. Bake 15 minutes. Pancakes should puff up during last 5 minutes. Remove from oven and turn it over on flat surface to remove pancakes. Dust with powdered sugar and serve immediately.