Apfelpfannkuchen Aka German Apple Pancakes Recipes

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.

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 : )

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.

GERMAN APPLE PANCAKE

Steps:

• In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
• Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

APPLE PANCAKES: APFELPFANNKUCHEN

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.

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.

APFELPFANNKUCHEN AKA GERMAN APPLE PANCAKES

Steps:

• Preheat oven to 425 F. Put flour, granulated sugar, salt, eggs, half and half and vanilla into a blender and blend until smooth. In 10" ovenproof pan melt butter with brown sugar and spices. Add apples and saute until caramelized and brown, at least 10 minutes. The apples will first release a lot of juice. It is only after the juice is reduced that the apples will caramelize. Pour batter over top of the apples and pop into the oven. Bake for about 15 - 18 min.Top will be light brown and puffed. Serve dusted with icing sugar.