GERMAN APPLE PANCAKE
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
Time 35m
Yield 6 servings.
Number Of Ingredients 12
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.
GERMAN APPLE PANCAKE
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
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
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a blender, combine the eggs, vanilla, and sugar and blend for about 15 seconds, until combined. Add the flour and the baking powder and mix for 60 seconds more, until very smooth. Preheat the broiler to medium-high heat. Heat a 12-inch non-stick skillet over medium heat and add the butter. Saute the apples for 4 to 5 minutes, or until softened. Add the cinnamon and the sugar, sprinkling them evenly over the apples, and stir together for 2 minutes more, until the apples are glazed and slightly translucent at the edges. Distribute the apples evenly in the skillet and pour the batter over them. Cook until the bottom seems quite firm, about 8 minutes. Transfer the pan to the broiler and, watching carefully, cook until the pancake is firm throughout and golden on top. Cut the pancake into 4 wedges and transfer them upside down to breakfast plates. Sprinkle with a little confectioners' sugar, place a dollop of creme fraiche on the top, and fan out some sliced strawberries on the plate, if desired.
GERMAN APPLE PANCAKE
Discover our German Apple Pancake recipe! This recipe for a warm German Apple Pancake makes a great brunch treat!
Provided by My Food and Family
Categories Dairy
Time 38m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Add butter to 9-inch pie plate; heat in oven 1 min. or until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, milk, eggs, sugar and vanilla with whisk until blended; pour into prepared pie plate. Place on lowest oven rack.
- Bake 18 min. Reduce oven temperature to 350°F. Bake 10 min. or until edges are puffed and golden brown. Meanwhile, beat cream cheese spread and marshmallow creme with mixer until blended.
- Fill pancake with pie filling; top with cream cheese mixture.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
GERMAN APPLE PANCAKE
I love this pancake! Good apples to use would be Granny Smith, Jonagold or McIntosh. If you have access to heirloom apples, choose some that have some tartness to them. This recipe is adapted from "The Pancake Handbook".
Provided by Hey Jude
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine apples, sugar, 2 T of the lemon juice and cinnamon in a medium bowl; toss to coat apples.
- Melt 2 T of the butter in a skillet over medium-high heat; add apples, cook just until soft, 3 minutes; remove from heat and set aside.
- Heat oven to 450 degrees.
- Whisk together eggs and milk in a bowl until well blended, whisk in flour and salt to form a slightly lumpy batter.
- Melt remaining 4 T of the butter in an oven-proof 10-inch skillet (a well-seasoned cast iron skillet is good) until just beginning to brown, about 2 minutes; spread apples in bottom of pan, pour batter over apples.
- Bake until the pancake is golden brown and puffed, about 20 minutes; invert onto a large platter.
- Sprinkle with remaining lemon juice; dust with confectioners' sugar.
GERMAN BAKED APPLE PANCAKE
This is a pancake-just one-you bake, and it's ready all at once for everyone, instead of a serving at a time. It can be a special-day breakfast for two or three people, a light, late supper, or a beautiful, warm dessert for four to six people. You might like it more than apple pie.
Provided by Olha7397
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Beat together the eggs, milk, flour, and salt until very smooth. Add some very thinly sliced apples if desired. In a heavy 12-inch skillet, melt about 1 1/2 Tablespoons butter. As soon as it is quite hot, pour in the batter and put the skillet in the oven. After 15 minutes, lower the oven temperature to 350 degrees and continue baking for another 10 minutes. The pancake should be light brown and crisp.
- During the first 10 to 15 minutes of baking, the pancake may puff up in large bubbles. If it does, pierce it thoroughly with a fork or skewer.
- While the pancake is baking, prepare the apple filling. Peel and thinly slice a pound of apples. Saute them lightly in 1/4 cup butter and add 1/4 cup sugar. Season to taste with cinnamon and nutmeg. The apples should be just tender, not too soft. About 8 to 10 minutes of cooking over a medium flame should be plenty. (The filling can be prepared ahead and re-heated just before serving.).
- When the pancake is ready, slide it onto an oval platter, pour the apple filling over one side, and fold the other side over. A little melted butter can be poured on it you choose, and the whole thing carefully sprinkled with powdered sugar through a sieve. Serve it at once, slicing pieces off crosswise.
- The Vegetarian Epicure.
Nutrition Facts : Calories 417, Fat 21.6, SaturatedFat 12.3, Cholesterol 207, Sodium 479.6, Carbohydrate 48.5, Fiber 3.4, Sugar 24.6, Protein 9.1
GERMAN APPLE PANCAKES
Categories Milk/Cream Egg Breakfast Dessert Vegetarian Kid-Friendly Apple Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings (about 12 pancakes)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°F.
- Stir together 1/4 cup sugar and cinnamon and set aside.
- Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.
- Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter.
- Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar and serve immediately.
GERMAN APPLE PANCAKES
If your family loves pancakes (of course they do!), they're likely to get even more excited about the baked kind that puffs up in the oven.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 6 pancakes
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin; coat with granulated sugar.
- Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.
- Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Add apples and saute, turning occasionally, until caramelized, 10 to 12 minutes. Remove pan from stove; let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside.
- In the bowl of a food processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes.
- Pour batter over apples. Transfer tin to oven; reduce heat to 400 degrees. Bake until pancakes puff up, about 15 minutes.
- Remove tin from oven; invert onto a flat work surface. Dust with confectioners' sugar; serve immediately.
APPLE TART WITH CREME FRAICHE
A juicy and moist apple tart perfect for afternoon tea and picnics by the river. Serve with creme fraiche for an extra treat.
Provided by nch
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper.
- Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until mixture resembles breadcrumbs. Turn out onto a clean work surface and quickly form into a ball. Dust a large piece of plastic wrap with flour and place pastry on top. Cover with a second piece of plastic wrap and roll out between the wrap to fit the 9-inch springform pan.
- Place pastry into the bottom and the sides of the prepared springform and prick numerous times with a fork. Line pastry with parchment paper and a layer of pie weights or dried beans. Bake in the preheated oven until the pastry crust is firm but not hard, about 15 minutes. Let the pastry cool for 5 minutes. Carefully remove the parchment paper and weights; continue baking until the crust sets, about 5 minutes more.
- Layer thinly sliced apples evenly over the pre-baked pastry crust.
- Whisk creme fraiche, eggs, and vanilla extract together in a bowl. Pour over apples.
- Bake tart in the preheated oven on top of a baking sheet (in case some filling spills) until tart is set and the top is golden brown, about 30 minutes. The filling should still be a little wobbly, as it firms up while cooling.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Strain apricot jam through a sieve. Combine apricot jam and water in a saucepan and heat until runny, about 3 minutes. Brush the jam over the top of the tart. Mix sugar and cinnamon in a small bowl and sprinkle over tart.
- Place tart under the broiler until the top is golden brown, about 1 to 2 minutes.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 25 g, Cholesterol 80.4 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 21.6 mg, Sugar 13.8 g
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