German Apple Pancake Apfelfannkuchen Food

GERMAN APPLE PANCAKES

Steps:

• Preheat oven to 425°. Grease/spray a 13x9 baking dish.
• Core, peel and slice apples.
• In a medium bowl combine apple slices, 1/4 cup butter (half the stick), brown sugar and cinnamon. In the microwave, heat on high for 3-5 minutes till apples are tender - stirring twice during cook time. Alternately you can do this stovetop in a skillet .
• Mix apple mixture well and spoon evenly into baking dish.
• In a medium/large bowl - combine remaining ingredients. Mix until well blended. Pour or spoon evenly over apple mixture.
• Bake for 25 - 28 minutes. The middle should be set and the pancake should be puffed up and edges nicely browned.
• Let sit for a few minutes before cutting. I think this pancake is perfect served as is - but you could sprinkle with a bit of powdered sugar. Enjoy : )

APPLE PANCAKES: APFELPFANNKUCHEN

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.

GERMAN APPLE PANCAKES

Steps:

• Gather the ingredients.
• You will need a 10-inch/25 centimeter ovenproof skillet .
• Preheat the oven to 450 F/230 C. Melt the butter in the pan in the oven. Be careful, it can burn if you leave it too long.
• Peel and core the apple. cut into slices. Remove pan from oven, add apple slices, 2 tablespoons of sugar and cinnamon. Stir and place back in the oven.
• While apples are sputtering in the oven, mix 2 to 3 tablespoons of sugar, lemon zest, and eggs on high in a blender or food processor for one minute.
• Add the milk and mix, then the flour and salt and mix until no lumps remain.
• Remove the pan from the oven, pour the batter on top and place back in the oven.
• Bake for 15 to 20 minutes, or until set and puffy.
• Serve for breakfast with bacon and syrup or cut into smaller wedges for dessert with whipped cream .
• Enjoy!

APFELPFANNKUCHEN (GERMAN APPLE PANCAKE)

Steps:

• 1. Preheat oven to 400*...Place (2) 9 x 1 1/2" cast iron skillets in oven....
• 2. Beat eggs well, add flour, milk, and salt in medium mixing bowl on medium speed for 1 minute...Remove skillets from oven.
• 3. Place 2 TBSP of butter in each skillet; move around till pans are coated well on bottoms and sides.
• 4. Arrange half of the apple slices in each pan; divide batter evenly between your skillets. Mix sugar and nutmeg; sprinkle 2 TBSP of sugar mixture over the batter in each skillet. Bake uncovered till puffy and golden brown....20 to 25 minutes You can sprinkle with powdered sugar or serve with Suzette sauce or Apricot sauce on top.

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.

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 RECIPE - (4.5/5)

Steps:

• 1. 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. 2. Heat an 8-inch round baking pan or ovenproof skillet in a 450 degree F oven for 2 minutes. Add remaining 1 tablespoon melted margarine; swirl to coat pan. Pour batter into hot pan. Bake pancake in the 450 degree F oven for 18 to 20 minutes or until puffed and golden. 3. Meanwhile, for filling, in a medium skillet melt the 2 tablespoons margarine or butter over medium heat. Stir in 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. 4. To serve, remove pancake from oven. Spoon some of the filling into center of pancake. Sprinkle with powdered sugar. Cut into wedges. Pass the remaining filling. Pancake will collapse as it cools. Makes 6 servings.

GERMAN APPLE PANCAKE (APFELFANNKUCHEN)

Steps:

• Peel and thinly slice apples. Set aside.
• Beat eggs and flour with a whisk; beat in milk and salt. (Let batter rest while oven pre-heats.).
• Heat oven to 400 degrees.
• Place 2 round cake pans (9") in oven.
• When oven reaches 400 degrees and pans are hot, remove pans from oven and place 2 T butter in each pan. Rotate pans until butter has melted and coats bottom and sides of pans.
• Arrange half the apples in each pan. Divide batter evenly between pans.
• Mix sugar and cinnamon; sprinkle 2T sugar mixture over batter in each pan.
• Bake uncovered until puffed and golden brown, 20 - 25 minutes.