Pfannkuchen Pancakes With Apples Recipes

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APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)



Apfelpfannkuchen (German Apple Pancakes) image

Yield: 8 (8 inch) pancakes (cooked in an 8 inch skillet). (Each full-pan pancake takes 6-8 minutes to cook.)

Provided by Sarah | Curious Cuisiniere

Categories     Breakfast

Time 1h

Number Of Ingredients 8

2 c unbleached all-purpose flour
1 c milk
1 c water
4 eggs, (separated)
Pinch salt
2 sweet and crisp apple ((Envy, Gala, or Honeycrisp) peeled, cored and sliced thinly)
2 Tbsp salted butter, (divided)
Cinnamon sugar* ((to serve))

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.

APPLE-CINNAMON PANCAKES



Apple-Cinnamon Pancakes image

Grated apple is the secret ingredient in these lightly spiced and fluffy pancakes.

Provided by Food Network Kitchen

Time 35m

Yield about 16 pancakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup milk
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
4 tablespoons unsalted butter, plus more for serving
1 small red-skinned apple, cored
For serving: maple syrup or honey

Steps:

  • Preheat the oven to 250 degrees F.
  • Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
  • Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
  • Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
  • Serve the pancakes with butter and maple syrup or honey.

APPLE-BUTTERMILK PANCAKES



Apple-Buttermilk Pancakes image

These pancakes are great with syrup, sliced bananas, a smear of almond butter, or a dollop of part-skim ricotta.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Number Of Ingredients 11

1 cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 cup buttermilk
1/2 cup applesauce
1 large egg
1 tablespoon unsalted butter, melted
Cooking spray
1 apple, peeled and diced small (1 cup)

Steps:

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, applesauce, egg, and butter. Add applesauce mixture to flour mixture and whisk until just moistened (batter should have some lumps; do not overmix).
  • Lightly coat a large nonstick skillet or griddle with cooking spray and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with diced apple. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown on underside, 2 to 5 minutes. Repeat with more cooking spray and remaining batter, wiping skillet clean between batches.

Nutrition Facts : Calories 225 g, Fat 5 g, Fiber 2 g, Protein 7 g, SaturatedFat 3 g

OVEN PANCAKE WITH APPLES



Oven Pancake with Apples image

Delicious browned apples are the secret to this simple and hearty oven pancake. Very good when served with warm maple syrup.

Provided by ESNOJD

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 5

2 tablespoons butter
1 apple, cored and chopped
6 eggs
1 cup all-purpose flour
1 cup milk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). In a large cast iron skillet, heat butter and apples together in oven while preheating. Cook, stirring occasionally, until apples begin to soften.
  • While apples are cooking, place eggs, flour and milk in a blender or food processor and puree until smooth. Pour batter over apples in preheated skillet and stir briefly to blend with apples. Return skillet to oven and cook for 15 minutes. Reduce heat to 375 degrees and bake for 10 more minutes, until golden brown.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 32 g, Cholesterol 299.1 mg, Fat 14.8 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 6.8 g, Sodium 171.9 mg, Sugar 7.1 g

VERONICA'S APPLE PANCAKES



Veronica's Apple Pancakes image

This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!

Provided by VERONIQUE_3

Categories     Breakfast and Brunch     Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 8

¼ cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon ground cinnamon
1 tablespoon white sugar

Steps:

  • In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g

PFANNKUCHEN (PANCAKES WITH APPLES)



Pfannkuchen (Pancakes With Apples) image

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

3 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup milk
7 tablespoons butter
2 tart apples
2 tablespoons granulated sugar
1 lemon, sliced
1/2 cup confectioners' sugar

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

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.

APPLES 'N' CREAM PANCAKE



Apples 'n' Cream Pancake image

This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples-they make this a true midwestern meal. -Ruth Schafer, Defiance, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup 2% milk
2 large eggs, room temperature
1/2 cup all-purpose flour
1/4 teaspoon salt
1 to 2 tablespoons butter
1/4 cup packed brown sugar
3 ounces cream cheese, softened
1/2 cup sour cream
1/2 teaspoon vanilla extract
1-1/2 cups thinly sliced unpeeled apples
1/4 cup chopped walnuts

Steps:

  • In a small bowl, combine milk, eggs, flour and salt. Beat until smooth. Heat a cast-iron or ovenproof skillet in at 450° oven until hot. Add butter to the skillet; spread over entire bottom. Pour in batter; bake for 10 minutes or until golden brown. , Meanwhile, combine sugar and cream cheese. Blend in sour cream and vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with apples. Spread remaining cream cheese mixture over apples and sprinkle with nuts. Cut into wedges and serve immediately.

Nutrition Facts : Calories 265 calories, Fat 16g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 204mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.

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PFANNKUCHEN (PANCAKES WITH APPLES) RECIPE - FOOD.COM
Apr 30, 2013 - Posted for the Zaar World Tour I have not tried this recipe yet. Times are estimated. Apr 30, 2013 - Posted for the Zaar World Tour I have not tried this recipe yet. Times are estimated. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
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