Apfelpfannkuchen German Apple Pancake Recipes

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APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)



Apfelpfannkuchen (German Apple Pancakes) image

Yield: 8 (8 inch) pancakes (cooked in an 8 inch skillet). (Each full-pan pancake takes 6-8 minutes to cook.)

Provided by Sarah | Curious Cuisiniere

Categories     Breakfast

Time 1h

Number Of Ingredients 8

2 c unbleached all-purpose flour
1 c milk
1 c water
4 eggs, (separated)
Pinch salt
2 sweet and crisp apple ((Envy, Gala, or Honeycrisp) peeled, cored and sliced thinly)
2 Tbsp salted butter, (divided)
Cinnamon sugar* ((to serve))

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 RECIPE - (4.5/5)



Apfelpfannkuchen - German Apple Pancake Recipe - (4.5/5) image

Provided by á-8623

Number Of Ingredients 11

3 eggs
1/2 cupall-purpose flour
1/2 cupmilk
2 tablespoonsmargarine or butter, melted
1/4 teaspoonsalt
2 tablespoonsmargarine or butter
1/3 cuppacked brown sugar
2 mediumcooking apples, peeled, cored, and thinly sliced (2 cups)
1/4 teaspoonground cinnamon
1/4 teaspoonground nutmeg
Sifted powdered sugar

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.

APPLE PANCAKES: APFELPFANNKUCHEN



Apple Pancakes: Apfelpfannkuchen image

It is imperative that you use a well-seasoned omelet pan or skillet with gently sloping sides for cooking these big pancakes, otherwise they'll stick and be difficult to turn or remove. Old German hands can flip Apelpfannkuchen without batting an eye, but inexperienced cooks may have trouble. The fastest (but most difficult) method is to brown the pancakes on both sides in the skillet. Slower but practically foolproof is the broiler method (which follows) because the pancakes needn't be flipped at all. Although these pancakes aren't very sweet, they are served as dessert. Germans like them plain, but you may prefer to top them with vanilla or lemon sauce or vanilla ice cream.

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 (8-inch) pancakes (4 servings)

Number Of Ingredients 14

1 1/4 cups sifted all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 extra large egg
1 tablespoon melted unsalted butter or margarine
1/2 teaspoon vanilla extract
3 medium-sized Golden Delicious or tart cooking apples (about 1 1/4 pounds)
2 tablespoons sugar mixed with 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter or margarine
1/4 cup water
2 tablespoons Vanilla Sugar or Vanilla 10X sugar

Steps:

  • For the pancake batter: Sift the flour, sugar, baking powder, and salt into a small mixing bowl and make a well in the center. Whisk the milk, egg, melted butter, and vanilla until smooth in a 1-quart measure. Pour into the dry ingredients, and whisk until creamy. Cover and let stand while you prepare the apples.
  • For the apple mixture: Quarter each apple, then peel, core, and slice each quarter crosswise 1/8-inch thick, letting the slices fall into a large mixing bowl. Add the sugar mixture and lemon juice and toss well. Melt the butter in a heavy 12-inch skillet over moderate heat, then let it foam up and subside. Add the apple mixture and saute 2 minutes, stirring often. Pour in the water, reduce the heat to low, cover, and cook 5 minutes. Uncover, raise the heat to moderate and boil, uncovered, shaking the skillet often, for 1 1/2 to 2 minutes, just until all juices boil away. Scoop the skillet mixture into a 1-quart measure and reserve.
  • Preheat the oven to 150 to 200 degrees F.
  • To cook the pancakes: Generously oil the bottom and sides of a well-seasoned 10-inch omelet pan or spray with nonstick vegetable cooking spray and set over moderate heat for 1 minute. Remove the pan from the heat, pour in a scant 1/3 cup of the pancake batter, and tilt the pan first to 1 side, then to another, until the batter coats the bottom of the pan in a thin, even layer. Set the pan on a hot pad on the counter, then by hand, arrange 1/2 cup of the apple slices on top of the batter in the pan, distributing them as evenly as possible. Pour in another scant 1/3 cup batter, covering the apples as uniformly as possible. Tilt the pan gently to distribute the batter more evenly, if necessary.
  • Set the skillet over moderate heat and cook the pancake, uncovered for 1 minute. Reduce the heat to low and cook, uncovered, 2 minutes longer, until the pancake has dried around the edge and holes begin to appear on top. Spray a small, thin-bladed spatula with the cooking spray, carefully loosen the pancake around the edge, then shake the pan over the heat several times until the pancake moves freely. Quickly spray a large, flat round plate with the cooking spray and ease the pancake onto it right side up. Using potholders to protect your fingers, invert the omelet pan on the plate, then invert once again so the pancake is in the pan uncooked side down. Set over moderate heat and cook the pancake, uncovered, for 2 minutes. Slide onto a large round, ovenproof plate, cover with foil, and set in the warm oven. Cook the remaining pancakes the same way, recoating the skillet with cooking spray before each new pancake. As each new pancake finishes cooking, slide on top of the foil-covered pancake, top with more foil and return to the warm oven. When ready to serve, slide each pancake onto a heated plate and dust with vanilla sugar.
  • Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate, cover with foil, and keep warm. Cook the 3 remaining pancakes the same way. Dust with sugar and serve.

GERMAN APPLE PANCAKES



German Apple Pancakes image

Baked Apple Pancake recipe also known as Dutch Baby or German Apple Pancake.

Provided by Jennifer McGavin

Categories     Breakfast     Brunch     Dessert     Main Course

Time 40m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
1 apple
1/2 teaspoon cinnamon
4 to 5 tablespoons sugar ( divided )
1 teaspoon lemon zest
3 eggs
2/3 cup milk (room temperature)
2/3 cup flour
1/8 teaspoon salt

Steps:

  • Gather the ingredients.
  • You will need a 10-inch/25 centimeter ovenproof skillet .
  • Preheat the oven to 450 F/230 C. Melt the butter in the pan in the oven. Be careful, it can burn if you leave it too long.
  • Peel and core the apple. cut into slices. Remove pan from oven, add apple slices, 2 tablespoons of sugar and cinnamon. Stir and place back in the oven.
  • While apples are sputtering in the oven, mix 2 to 3 tablespoons of sugar, lemon zest, and eggs on high in a blender or food processor for one minute.
  • Add the milk and mix, then the flour and salt and mix until no lumps remain.
  • Remove the pan from the oven, pour the batter on top and place back in the oven.
  • Bake for 15 to 20 minutes, or until set and puffy.
  • Serve for breakfast with bacon and syrup or cut into smaller wedges for dessert with whipped cream .
  • Enjoy!

Nutrition Facts : Calories 261 kcal, Carbohydrate 31 g, Cholesterol 168 mg, Fiber 3 g, Protein 9 g, SaturatedFat 5 g, Sodium 503 mg, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 6 g

APFELPFANNKUCHEN (APPLE PANCAKES)



Apfelpfannkuchen (Apple Pancakes) image

Make and share this Apfelpfannkuchen (Apple Pancakes) recipe from Food.com.

Provided by Sgt. Pepper

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup flour, unbleached,unsifted
2 teaspoons sugar
1/4 teaspoon salt
4 large eggs, beaten
1/2 cup milk
2 cups apples, peeled and sliced
3/4 cup butter
2 tablespoons sugar
1/4 teaspoon cinnamon

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.

APFELPFANNKUCHEN-GERMAN APPLE PANCAKE



Apfelpfannkuchen-German Apple Pancake image

Make and share this Apfelpfannkuchen-German Apple Pancake recipe from Food.com.

Provided by ElizabethKnicely

Categories     Breakfast

Time 38m

Yield 4 pancakes with filling, 24 serving(s)

Number Of Ingredients 11

12 eggs
2 cups all-purpose flour
2 cups milk
8 tablespoons margarine or 8 tablespoons butter, melted
1 teaspoon salt
8 tablespoons margarine or 8 tablespoons butter
1 3/4 cups packed brown sugar
8 medium cooking apples, peeled, cored, and thinly sliced (2 cups)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
sifted powdered sugar

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.

Nutrition Facts : Calories 247.5, Fat 10.9, SaturatedFat 2.9, Cholesterol 95.8, Sodium 236.3, Carbohydrate 33.4, Fiber 1.8, Sugar 22, Protein 5.2

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