APPLE PANCAKES: APFELPFANNKUCHEN
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
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.
PANNEKOEKEN
This makes a tasty dessert for a dinner party. You can use a pizza cutter to slice it into wedges and serve it with some vanilla ice cream.
Provided by Food Network
Categories dessert
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.
- Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).
- Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.
- Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!
GEFüLLTE PFANNKUCHEN MIT SPARGEL (WHITE ASPARAGUS-STUFFED PANCAKES)
Savory pancakes filled with white asparagus and topped with hard-boiled eggs and parsley.
Provided by alex
Categories Appetizers and Snacks Wraps and Rolls
Time 1h7m
Yield 4
Number Of Ingredients 9
Steps:
- Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
- Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add sugar and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
- Whisk eggs and flour together in a large bowl. Add milk and 1 pinch salt; whisk into a smooth batter with no lumps.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Ladle 1/4 of the batter into the skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, using 1 tablespoon butter to cook each pancake.
- Divide asparagus evenly among the pancakes. Wrap pancakes around the asparagus and place on serving plates.
- Melt remaining 3 tablespoons butter in the skillet. Add hard-boiled eggs; cook and stir until heated through, 2 to 3 minutes. Stir in parsley. Divide egg mixture evenly over pancakes.
Nutrition Facts : Calories 590.4 calories, Carbohydrate 46 g, Cholesterol 553.4 mg, Fat 34.5 g, Fiber 9.5 g, Protein 29.4 g, SaturatedFat 17.4 g, Sodium 376.4 mg, Sugar 13.2 g
POFFERTJES (DUTCH MINI PANCAKES)
An easy, no-yeast recipe for Dutch pancakes, which are called "poffertjes" in the Netherlands. They are traditionally made in a poffertjes pan which has indents, but you can use a large frying pan and scoop a small tablespoon of batter per poffertje into the pan. Serve the poffertjes warm with a knob of butter and powdered sugar.
Provided by stroopwafel
Categories World Cuisine Recipes European Dutch
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
- Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.7 g, Cholesterol 32.6 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 297.8 mg, Sugar 3 g
PFANNEKUCHENS
This recipe was handed down to me by my Great Nan, who made them for over 90 years. This recipe was one of the many brought over with her family from Germany many years ago. I have finally been able to successfully make this almost like hers, and look forward to making it for my children and grandchildren some day, just like she did.
Provided by Organic Olive
Categories Breakfast
Time 20m
Yield 12-18 pfannekuchens, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients, except milk.
- Add milk last until batter is almost water thin.
- Heat 1-2 tablespoon vegetable oil in small pan over medium heat.
- When oil is hot, add about 1/4 cup batter; rotate pan until bottom is covered with batter. (Tip: tilt pan just a little and rotate slowly.).
- When batter is almost "dry" (cooked) on top, flip onto other side.
- When other side is slightly browned, remove from pan.
- Swirl with syrup and roll up.
- Serve sprinkled with powdered sugar and more syrup (if desired).
Nutrition Facts : Calories 322.2, Fat 7.7, SaturatedFat 3, Cholesterol 192.2, Sodium 977.9, Carbohydrate 48.4, Fiber 1.7, Sugar 0.8, Protein 13
PFANNKUCHEN (PANCAKES WITH APPLES)
Make and share this Pfannkuchen (Pancakes With Apples) recipe from Food.com.
Provided by katie in the UP
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Make a batter of the eggs, flour, salt, nutmeg and milk by puréeing them in a blender until smooth.
- Heat 3 tablespoons of the butter in a heavy 10-inch cast-iron skillet until it is bubbly.
- Pour batter into the skillet and put the skillet on the top rack of the oven.
- Bake until edges are browned and crisp, about 20 minutes.
- Meantime, quarter, core and peel the apples and thinly slice them.
- Heat the remaining butter in another large skillet, add the slices, sprinkle with sugar, and sauté over high heat until apples are browned.
- Spread them over the pancake, make a row of lemon slices across the top, and sprinkle with the confectioners' sugar.
Nutrition Facts : Calories 482.1, Fat 26.6, SaturatedFat 15.4, Cholesterol 220.6, Sodium 518.3, Carbohydrate 54.7, Fiber 3.6, Sugar 28.5, Protein 9.9
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