German Apple Pancake Apfelfannkuchen Recipes

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GERMAN APPLE PANCAKES (APFELPFANNKUCHEN)



German Apple Pancakes (Apfelpfannkuchen) image

Perfectly fluffy and wonderfully sweet, these German apple pancakes are a great addition to any brunch and can even be enjoyed as a dessert. Loaded with apple inside and sliced apples on top, the cinnamon and sugar make them enjoyable on their own - or with a drizzle of syrup and powdered sugar!

Provided by Recipes From Europe

Categories     Breakfast + Brunch

Time 35m

Number Of Ingredients 8

1 1/2 medium-sized apples
3 medium-sized eggs
2 cups flour
1/2 cup sugar
1 cup milk
1 teaspoon cinnamon
a pinch of salt
5 tablespoons oil

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.

Nutrition Facts : ServingSize 1 g, Calories 480 kcal, Carbohydrate 69 g, Protein 10 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 103 mg, Sodium 60 mg, Fiber 3 g, Sugar 28 g, TransFat 1 g, UnsaturatedFat 15 g

GERMAN APPLE PANCAKE



German Apple Pancake image

Also known as a Dutch baby, this is a terrific 'special day' recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it.

Provided by Mollie_Cole

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 45m

Yield 4

Number Of Ingredients 14

4 eggs
½ cup unbleached all-purpose flour
½ teaspoon baking powder
1 tablespoon sugar
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
½ teaspoon ground nutmeg
¼ cup unsalted butter
½ cup white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 large tart apple - peeled, cored and sliced

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.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 51.5 g, Cholesterol 236.6 mg, Fat 24 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 13.5 g, Sodium 182.2 mg, Sugar 37.2 g

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

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.

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.

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

GERMAN APPLE PANCAKE



German Apple Pancake image

If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it-except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! -Judi Van Beek, Lynden, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

PANCAKE:
3 large eggs, room temperature
1 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons butter
TOPPING:
2 tart baking apples, peeled and sliced
3 to 4 tablespoons butter
2 tablespoons sugar
Confectioners' sugar

Steps:

  • Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth. , Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. , For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.

Nutrition Facts : Calories 192 calories, Fat 12g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 273mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.

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.

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From foodandspice.com


EASY GERMAN APPLE CAKE (APFELKUCHEN) - RECIPES FROM EUROPE
Grease and flour a 9.5-inch cake springform pan. You can also line the bottom with parchment paper. Beat the butter, sugar, and vanilla extract with your hand mixer in a large bowl. Add the egg and beat again. In a separate bowl, combine the flour, baking powder, and a pinch of salt.
From recipesfromeurope.com


GERMAN APPLE PANCAKE - ALL TASTES GERMAN
2018-01-12 Instructions. Mix sugar and cinnamon in a small bowl and set aside. Peel and core apples. Cut apples into half-inch thick rings. To prevent apples from turning brown, add lemon juice to the apples and toss lightly. Separate eggs whites and yolks into two bowls. Beat egg whites with salt, until firm peaks form.
From alltastesgerman.com


APFELPFANNKUCHEN - CD LIVINGSTON GALLEY
2015-04-27 German Apple Pancake 52 Weeks in Germany. Week Sechs (six) The German Apple Pancake is a recipe that is often included in many American cookbooks. There was an entire chain of American restaurants with its namesake. In the Galley kitchen, one of our specialties is the buttermilk pancake. How does the authentic German recipe compare? Let …
From cdlgalley.com


GERMAN APPLE PANCAKES/APFELPFANNKUCHEN - RECIPELION.COM
Arrange half the apple slices in each pan and divide batter evenly between pans. Mix sugar and cinnamon, sprinkle 2 tablespoons sugar mixture over batter in each pan. Bake uncovered until puffed and golden brown, 20 to 25 minutes. Recipe can be halved to make 1 pancake.
From recipelion.com


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