Mini German Pancakes With Apple Calvados Caramel Sauce Recipes

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MINI PANCAKES WITH RASPBERRY SORBET AND CHOCOLATE SAUCE



Mini Pancakes with Raspberry Sorbet and Chocolate Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 8m

Yield 4 servings

Number Of Ingredients 7

1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)
3/4 cup water
1 1/2 tablespoons unsalted butter, at room temperature
1 cup semisweet chocolate chips
1/2 cup heavy cream
1 cup raspberry sorbet or gelato, softened
1/2 cup raspberries

Steps:

  • Special equipment: a 1-ounce ice cream or cookie scoop
  • Preheat a griddle or large skillet over medium heat.
  • In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook until golden brown, about 1 to 1 1/2 minutes on each side. Remove to a plate and allow the pancakes to cool completely.
  • Add the chocolate chips and cream to a small bowl. Set the bowl over a small saucepan of barely simmering water. Stir until the chocolate melts and the mixture is smooth.
  • To serve, put a pancake on a small serving plate. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet. Drizzle with the chocolate sauce and garnish with raspberries. Repeat with the remaining ingredients.
  • Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.

GERMAN MINI APPLE PANCAKES



German Mini Apple Pancakes image

These are made in large (texas) size muffin tins. Can also be made as one large one in a baking tin.

Provided by Jen T

Categories     Breakfast

Time 25m

Yield 6 pancakes

Number Of Ingredients 12

2 apples (peeled & cut into pieces)
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon lemon juice
2/3 cup flour
5 tablespoons sugar
3/4 cup milk
3 eggs
1 pinch salt
2 tablespoons butter
icing sugar, for dusting
whipped cream, for serving

Steps:

  • Heat oven to 450'F.
  • Grease the insides of 6 large muffin tins with a little butter & sprinkle in a little sugar and tip to coat.
  • Toss the apple pieces with the cinnamon, brown sugar and lemon juice.
  • Over a medium heat melt a little butter and add the apple pieces.
  • Cook gently for 10-12 minutes until lightly caramelised.
  • Leave to cool for about 5 minutes.
  • Divide evenly into the 6 muffin pans.
  • Melt the 2Tbsp of butter and add with the flour, sugar, milk, eggs & pinch salt to a food processor and mix together for 3 minutes.
  • Pour batter evenly over the apples and bake for 15 minutes. (if making as one large, cook for 20minutes).
  • Tip out from tins so that apples are on top.
  • Dust with a little icing sugar.
  • Serve with whipped cream.

BOBBY FLAY'S GERMAN PANCAKE (PFANNKUCHEN)



Bobby Flay's German Pancake (Pfannkuchen) image

Enjoy with sausage and syrup for breakfast, or for dessert with ice cream and caramel sauce. Note: Calvados is a dry, apple-flavored brandy however you may use apple cider, brandy or sweet cooking wine as substitute,

Provided by Galley Wench

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 large eggs
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsalted butter
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
4 granny smith apples or 4 braeburn apples, peeled, cored and quartered
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
1 cinnamon stick
3 tablespoons calvados or 3 tablespoons apple jack brandy
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 450 degrees F.
  • Whisk together the eggs, sugar and salt until smooth.
  • Whisk in the milk, heavy cream and vanilla extract.
  • Add the flour and whisk until smooth.
  • Heat butter in a 9-inch nonstick pan or a cast iron pan, until melted.
  • Stir in the brown sugar and cinnamon and cook until the sugar has completely melted.
  • Add the apples and cook until slightly soft, about 8 minutes.
  • Remove from the heat and stir in the lemon zest.
  • Pour the batter over the apples and place the pan in the oven.
  • Bake until the edges are brown and puffy, about 16-18 minutes.
  • Carefully invert the pancake onto a serving platter.
  • Dust with confectioners' sugar and drizzle with some of the caramel sauce.
  • Caramel Sauce:.
  • Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
  • While the caramel is cooking, place the heavy cream and cinnamon stick in a small pan and bring to a simmer over medium heat.
  • Remove from heat and keep warm.
  • When the caramel has reached the desired color, remove the cinnamon stick from the heavy cream and slowly begin adding the warm cream to the caramel and whisk until smooth.
  • Remove from the heat and stir in the brandy.

Nutrition Facts : Calories 730.8, Fat 31.6, SaturatedFat 18.8, Cholesterol 205.6, Sodium 225.3, Carbohydrate 108.8, Fiber 3.9, Sugar 90.3, Protein 7.4

CARAMEL APPLE PANCAKES



Caramel Apple Pancakes image

Do you like to make pancakes on the weekend? Perfect for a late breakfast or for brunch, these tender pancakes are topped and garnished with chopped walnuts. The sauce may be made the night before, if you like. Simply cover and refrigerate, then warm up while the pancakes cook. Depending on the size of the griddle, this makes a batch of 4 or 6 pancakes.

Provided by Bibi

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 15

1 large apple - peeled, cored, and diced
2 tablespoons water
1 cup brown sugar
½ cup heavy cream
5 tablespoons unsalted butter, cubed
⅛ teaspoon salt
2 teaspoons vanilla extract
1 ⅔ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon salt
2 large eggs
1 ¼ cups milk
2 tablespoons unsalted butter, melted
½ cup chopped, toasted walnuts

Steps:

  • Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
  • Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
  • Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
  • Combine flour, baking powder, sugar, and salt in a bowl.
  • Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
  • Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
  • Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
  • Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.

Nutrition Facts : Calories 894.5 calories, Carbohydrate 110.7 g, Cholesterol 193.3 mg, Fat 45.5 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 22.4 g, Sodium 713.1 mg, Sugar 65.6 g

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