Pancake Bavaria

This is not your day for pancakes. The recipe makes a generous (10-12 cm, depending on the size of the pan) cake for dessert, or a change of pace for breakfast. Unlike the usual type of tortilla, this is baked rather than fried on top of the stove, so be sure the pan you use is oven-proof.

If you do not like the ingredients suggested, feel free to substitute others more to their preferences.

Food Stand Mixer

Crepe
1 / 4 cup of raisins or dark light Sweet wine, brandy, orwater 3 eggs 1 / 4 teaspoon salt 1 / 8 teaspoon nutmeg 3 tablespoons flour 6 tablespoons milk or cream 1 or 2 tablespoons melted butter
Ingredients
1 / 4 cup chopped almonds Sugar Cinnamon and sugar Unsweetened whipped cream Apple cake frost

Pancake Bavaria

Oven: 450/375 degrees

Heat the raisins in brandy or water. Let stand ten minutes, then drain well.

In a bowl, whisk or beat with a whisk eggs rotating, salt and nutmeg until blended. Add flour,third time, beating after each addition just until the mixture is smooth. No overbeat.

Add half the milk at a time, beating lightly after each addition. Lightly beat in the butter. Pour into well buttered heavy ten - twelve-inch pan. Sprinkle with raisins and almonds. Bake at 450 degrees for a few minutes eight. Reduce heat to 375 degrees and cook eight minutes or until cake puffs on the side of the pan.

Remove from oven and serve immediately, cut intowedges, sugar, cream, almonds and apple sauce ingredients in dishes available as separate. For four people.

Pancake Bavaria

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