Apple Pancakes Apfelpfannkuchen Food

APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)

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.

APFELPFANNKUCHEN (APPLE PANCAKES)

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.

APFELPFANNKUCHEN-GERMAN APPLE PANCAKE

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.