Apfelpfannkuchen Apple Pancakes Recipes

GERMAN APPLE PANCAKES

Steps:

• Preheat oven to 425°. Grease/spray a 13x9 baking dish.
• Core, peel and slice apples.
• In a medium bowl combine apple slices, 1/4 cup butter (half the stick), brown sugar and cinnamon. In the microwave, heat on high for 3-5 minutes till apples are tender - stirring twice during cook time. Alternately you can do this stovetop in a skillet .
• Mix apple mixture well and spoon evenly into baking dish.
• In a medium/large bowl - combine remaining ingredients. Mix until well blended. Pour or spoon evenly over apple mixture.
• Bake for 25 - 28 minutes. The middle should be set and the pancake should be puffed up and edges nicely browned.
• Let sit for a few minutes before cutting. I think this pancake is perfect served as is - but you could sprinkle with a bit of powdered sugar. Enjoy : )

GERMAN APPLE PANCAKES (APFELPFANNKUCHEN)

Steps:

• Wash the apples and peel them, if desired. Cut the one whole apple into small cubes and the 1/2 apple into very thin slices. See the photo above for reference. Optional: You can sprinkle some lemon juice on top of the apples to avoid browning. Set the apples aside for now.
• Separate the eggs and put the egg whites into a medium-sized mixing bowl. Make sure that no egg yolk gets into the egg whites.
• Use an electric hand mixer to beat the egg whites until they are stiff. When tilting the bowl, the egg whites should barely move. This means that they are stiff enough.
• In a separate bigger mixing bowl, beat the egg yolks, milk and sugar until the mixture becomes frothy.
• Mix the flour, salt, and cinnamon together and add it to the egg yolk mixture in small increments with your electric mixer on the lowest setting. Keep mixing until the batter is smooth. At this point, your batter might be quite thick - that's okay.
• Set your hand mixer aside and carefully fold the beaten egg whites into the egg yolk batter with a spatula. Add in the apple cubes (not the slices!) and slowly fold them into the batter as well.
• Heat 1 tablespoon of oil in a pan and add approximately one soup ladle of batter per pancake. Since the batter can be quite thick, smooth it out with your ladle or a spoon. Now add the little slices of apple on top of the batter in the pan. You can get creative with your design but should not overlap apple slices to allow for even cooking.
• Fry your pancake on medium-heat for approximately 5 minutes on the first side, flip it, and then fry it for a slightly shorter amount of time on the other side. Once both sides are golden brown, remove your pancake from the pan and repeat the steps until all your pancake batter has been used up.
• Serve your pancakes with powdered sugar (traditional), maple syrup, or jam. Apple pancakes also go well with bacon for a North American brunch.

APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)

Steps:

• In a medium bowl, mix together flour, milk, water, and egg yolks.
• In a separate bowl, beat the egg whites with the salt until stiff peaks form. Fold the beaten egg whites into the flour mixture.
• Heat roughly ¼ Tbsp of butter in an 8" skillet over medium-high heat.
• Arrange some of the apple slices in the hot skillet. Let the apple slices caramelize for 30-45 seconds.
• Spoon enough batter into the skillet to fill the entire pan in a ¼ - ½ inch layer. (The batter will be stiff from the egg whites and will need to be spread evenly with a spatula to thin it for consistent cooking.)
• When edges start to turn golden and the center is mostly dry, about 4-5 min, carefully flip the pancake. Cook for 2-3 minutes on the second side. Then, slide the pancake onto a serving platter.
• Keep the pancakes warm in a low oven while you make the rest of the pancakes, adding a little butter to the skillet before each set of apples and batter. (As the pan gets hotter, you may need to reduce the heat slightly to keep the apples from burning.)
• Sprinkle the pancakes with cinnamon sugar to serve.

APFELPFANNKUCHEN-GERMAN APPLE PANCAKE

Steps:

• In a medium mixing bowl beat eggs with a wire whisk until frothy. Add flour, milk, 1 tablespoon of the melted margarine or butter, and salt; beat until smooth.
• Heat 4 8-inch round baking pans or ovenproof skillets in a 450°F oven for 2 minutes. Add 1 tablespoon melted margarine or butter to each pan; swirl to coat pan. Pour batter evenly into hot pans. Bake pancakes in a 450°F oven for 18 to 20 minutes or until puffed and golden.
• Meanwhile, for filling in a medium skillet melt the 8 tablespoons margarine or butter over medium heat. Stir in the brown sugar until combined. Stir in apple slices, cinnamon, and nutmeg. Cook, uncovered, for 3 to 5 minutes or until apples are crisp-tender, stirring occasionally.
• To serve, remove pancakes from oven. Spoon some of the filling into the center of each pancake. Sprinkle with powdered sugar. Cut into wedges. Pass the remaining filling. Pancake with collapse as it cools. Makes 24 servings.

APFELPFANNKUCHEN - GERMAN APPLE PANCAKE RECIPE - (4.5/5)

Steps:

• 1. In a medium mixing bowl beat eggs with a wire whisk until frothy. Add flour, milk, 1 tablespoon of the melted margarine or butter, and salt; beat until smooth. 2. Heat an 8-inch round baking pan or ovenproof skillet in a 450 degree F oven for 2 minutes. Add remaining 1 tablespoon melted margarine; swirl to coat pan. Pour batter into hot pan. Bake pancake in the 450 degree F oven for 18 to 20 minutes or until puffed and golden. 3. Meanwhile, for filling, in a medium skillet melt the 2 tablespoons margarine or butter over medium heat. Stir in brown sugar until combined. Stir in apple slices, cinnamon, and nutmeg. Cook, uncovered, for 3 to 5 minutes or until apples are crisp-tender, stirring occasionally. 4. To serve, remove pancake from oven. Spoon some of the filling into center of pancake. Sprinkle with powdered sugar. Cut into wedges. Pass the remaining filling. Pancake will collapse as it cools. Makes 6 servings.

APFELPFANNKUCHEN (APPLE PANCAKES)

Steps:

• Sift together the flour, sugar, and the salt.
• Beat eggs and milk together.
• Gradually add flour mixture; beat until smooth.
• Saute apples in 1/4 c of butter until tender.
• Mix sugar and the cinnamon together.
• Toss with apples.
• Melt 2 T butter in a deep frypan.
• Pour in the batter to a depth of about 1/4-inch.
• When set, place 1/4 of the apples on top; cover with more batter.
• Fry pancake until lightly browned on both sides.
• Keep warm.
• Repeat the procedure 3 times, until all batter and apples are used.
• Serve immediately.