Apple Puff Pancake German Food

CARAMELIZED APPLE GERMAN PANCAKE

Steps:

• Heat the oven to 350 F.
• In a small bowl, toss apple slices, 2 tablespoons sugar, cinnamon, ginger, nutmeg, and allspice together; set aside.
• Cut the butter into four pieces, and place them in a deep cast iron skillet. I use this 10-inch cast iron skillet or an 8x8-inch baking dish.
• Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted.
• Take the pan out of the oven; sprinkle brown sugar over the melted butter.
• Add apple slice mixture evenly over brown sugar.
• Put the pan back in the oven while you make the remaining batter.
• In a medium bowl, whisk together flour, remaining 2 tablespoons sugar, and salt.
• Whisk in milk, and continue whisking until no flour lumps remain.
• Add eggs, one at a time, and whisk until incorporated.
• Stir in the vanilla extract.
• Take the pan out of the oven, and pour the batter over the apples.
• Bake for 18-25 minutes, or until the center is set and sides are lightly browned.
• The pancake with start to deflate once it is removed from the oven. Serve warm.

GERMAN APPLE PANCAKE

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.

GERMAN APPLE PANCAKE

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.

APPLE PUFF PANCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
• Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
• Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.

PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
• Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

APPLE PUFF PANCAKE

Steps:

• Heat oven to 450 degrees. Coat bottom and side of 10-inch heavy skillet with 2 T. butter.
• Whisk eggs, milk, flours, brown sugar, vanilla, and cinnamon in mixing bowl until completely blended. Stir in apples. Pour into skillet and spread apples evenly.
• Bake until puffed and golden, about 15 minutes. Sprinkle with confectioner's sugar and serve at once.

APPLE PUFF PANCAKE RECIPE

Steps:

• Preheat your oven to 400 degrees. In a 10″ cast iron skillet, melt the butter and stir in 1 tablespoon sucanant and the cinnamon.
• Cook the apples in the butter/sugar/cinnamon until they are soft and you have a lovely light brown syrup developing in the bottom of the pan from the delectable combination of the butter and sweetener.
• Spread the apples out evenly over the pan, and remove from the heat.
• In a separate bowl, combine the remaining ingredients and mix thoroughly. You can do this with a whisk, stand mixer, hand mixer, or blender. If you use anything other than a blender, you might have a slightly lumpy batter, but I've never had the lumps cause problems.
• Pour the batter over the apples, and place the cast iron skillet in the oven. Bake for 15-20 minutes, or until puffed and brown.
• Serve with fresh fruit and/or maple syrup, if you wish.

APPLE PUFF PANCAKE

Steps:

• In a small bowl, combine flour and salt. Add the eggs, milk and butter. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until lightly browned. , Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan. Cook and stir until jelly is melted. Cut pancake into fourths; place two pieces on each plate. Top with apple mixture.

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.

OLD-WORLD PUFF PANCAKE

Steps:

• Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

APPLE-PEAR PUFF PANCAKE

Steps:

• Preheat oven to 425°. Place butter in a 10-in. ovenproof skillet; heat in oven until butter is melted, 2-3 minutes. Tilt pan to coat evenly with butter., Place eggs, milk, flour, sugar and nutmeg in a blender; cover and process until smooth. Pour into hot skillet. Bake until puffed and browned. 17-20 minutes., Meanwhile, for topping, heat butter in a large skillet over medium heat. Add apples, pears and sugar; cook until fruit is tender, stirring occasionally, 12-15 minutes. , Remove pancake from oven; fill with fruit mixture and serve immediately. If desired, serve with syrup.

APPLE PIE PUFF PANCAKE

Steps:

• Place butter in a 10-in. ovenproof skillet. Place in a 425° oven just until melted. In a large bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet, stir the remaining butter into the batter. , Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown., Meanwhile, in a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.

APPLE PUFF PANCAKE

Steps:

• Preheat oven to 400°F.
• Place a 12" skillet (with an oven-proof handle) in the oven to heat.
• Meanwhile, make the batter. In a medium sized bowl, use an electric hand mixer to beat eggs until frothy. Beat in flour, milk and salt on medium speed for about 1 minutes.
• Remove skillet from oven. Put butter in skillet and swirl until all of the butter has melted and coated the skillet.
• In a small bowl, mix the sugar and cinnamon. Toss with apple slices to coat.
• Arrange coated apple slices in skillet and pour the batter over. Bake uncovered for 25 minutes or until pancake is puffy and golden brown.
• Cut into quarters and serve.

GERMAN APPLE PANCAKE (BABY APPLE PANCAKE) RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Peel the apples and slice them into ½" thick wedges. Place tham aside.
• Add 4 butter cubes to your cast iron pan and place it in the oven for 4 minutes, or until butter is just melted and pooled. Remove from oven with oven mitts.
• Add 2 tablespoons of granulated sugar and all the brown sugar to the pan and mix with the melted butter.
• Mix the apple wedges with nutmeg, cinnamon, and 2 tablespoons of granulated sugar.
• Add the apple wedges to the pan. Place it in the oven and bake for as long and it takes to finish the next steps.
• Add the flour and salt to a large bowl and mix it with a whisk until combined.
• Add the milk and vanilla extract and whisk until batter is lump-free.
• Add the eggs and whisk until the custard batter is fully combined.
• Carefully remove pan cast-iron from oven with mitts.
• Slowly pour the custard batter over the apples. Then carefully return it to the oven using oven mitts to protect your hands.
• Bake the pancake for 25 minutes at 350°F on the center oven rack. When done, the edges will puff up and be golden-brown in color. The center will spring back when pressed cooked. You will see pooled butter in the center. This is normal.
• Slice the pancake and remove the slices with a spatula. Enjoy warm.

GERMAN APPLE PUFF PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Mix the cinnamon and sugar in a small bowl.
• Peel the apples and cut into 1/4-inch slices.
• Melt the butter in a skillet.
• Add apple slices and sprinkle with cinnamon/sugar mixture. Saute the apples until they soften and become light golden brown on both sides (approx. 4-5 minutes).
• While sauteing the apples, beat eggs and combine with milk, flour and salt, stirring well to make a smooth batter.
• Pour the batter over the apples and place the pan in the hot oven.
• Bake approximately 18 minutes. Do not open oven while baking. Use oven light to check. Pancake is done when it no longer appears wet on top.
• To serve, invert the pan over a dinner plate.

KITTENCAL'S GERMAN APPLE PUFF PANCAKE

Steps:

• Set oven to 400 degrees F.
• Spray two 8-inch round cake pans with cooking spray.
• Place 2 Tbsp butter in each of the pans.
• Place the pans in the oven and bake until the butter has melted; remove from oven.
• In a bowl, beat the flour, 1/4 teaspoons baking powder, sugar (if using) salt, milk and eggs until smooth, then allow to stand for 30 minutes.
• Arrange the apple slices into the two pans onto the melted butter.
• Re-whisk the flour/egg mixture again then divide the batter evenly between pans, over the apple slices.
• Mix the sugar and cinnamon; sprinkle over the batter in each pan.
• Bake until puffed, and golden brown, about 20-25 minutes.

GERMAN PANCAKE (PUFF PANCAKE)

Steps:

• Preheat your oven to 425 degrees. Melt butter in preheating oven in a 9" pie pan. Beat together the rest of the ingredients. Batter can be slightly lumpy. Pour over the melted butter in the pie pan. Bake for 15 minutes or until puffed up and golden! Sprinkle with powdered sugar and lemon juice (optional).

GERMAN APPLE PUFF PANCAKE

Steps:

• Heat oven to 400 degrees. Place 2 round cake pans in oven with 2 tablespoon margarine in each pan; rotate pans until margarine is melted and coats sides of pans. Beat flour, milk, salt and eggs. Arrange half of apples sliced thinly in each pan; divide batter evenly between pans. Mix sugar and cinnamon, sprinkle 2 tablespoon sugar mixture over batter in each pan. Bake until puffed and golden brown (about 20-25 minutes). Formatted and Busted by [email protected] Recipe by: Ghent House Bed & Breakfast Posted to MC-Recipe Digest by Carriej999 on Mar 10, 1998