German Apple Pancakes Recipe 475 Food

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 PANCAKES

Steps:

• Preheat oven to 200°F.
• Stir together 1/4 cup sugar and cinnamon and set aside.
• Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.
• Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter.
• Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar and serve immediately.
• Cooks' note:.
• Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.

GERMAN APPLE PANCAKES

Steps:

• Preheat oven to 200°F.
• Stir together 1/4 cup sugar and cinnamon and set aside.
• Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.
• Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter.
• Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar 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.

GERMAN APPLE PANCAKES

Steps:

• In a blender, combine the eggs, vanilla, and sugar and blend for about 15 seconds, until combined. Add the flour and the baking powder and mix for 60 seconds more, until very smooth. Preheat the broiler to medium-high heat. Heat a 12-inch non-stick skillet over medium heat and add the butter. Saute the apples for 4 to 5 minutes, or until softened. Add the cinnamon and the sugar, sprinkling them evenly over the apples, and stir together for 2 minutes more, until the apples are glazed and slightly translucent at the edges. Distribute the apples evenly in the skillet and pour the batter over them. Cook until the bottom seems quite firm, about 8 minutes. Transfer the pan to the broiler and, watching carefully, cook until the pancake is firm throughout and golden on top. Cut the pancake into 4 wedges and transfer them upside down to breakfast plates. Sprinkle with a little confectioners' sugar, place a dollop of creme fraiche on the top, and fan out some sliced strawberries on the plate, if desired.

GERMAN APPLE PANCAKE

Steps:

• Combine apples, sugar, 2 T of the lemon juice and cinnamon in a medium bowl; toss to coat apples.
• Melt 2 T of the butter in a skillet over medium-high heat; add apples, cook just until soft, 3 minutes; remove from heat and set aside.
• Heat oven to 450 degrees.
• Whisk together eggs and milk in a bowl until well blended, whisk in flour and salt to form a slightly lumpy batter.
• Melt remaining 4 T of the butter in an oven-proof 10-inch skillet (a well-seasoned cast iron skillet is good) until just beginning to brown, about 2 minutes; spread apples in bottom of pan, pour batter over apples.
• Bake until the pancake is golden brown and puffed, about 20 minutes; invert onto a large platter.
• Sprinkle with remaining lemon juice; dust with confectioners' sugar.

GERMAN APPLE PANCAKE

Steps:

• Preheat oven to 450º.
• Melt butter in a 9 or 10 inch skillet with an ovenproof handle (cast iron works great).
• Arrange apple slices in a single layer over butter.
• Combine 2 tablespoons brown sugar with the cinnamon & sprinkle over the apples.
• Cook over medium heat, stirring gently, until apples are slightly tender ( 5-6 minutes).
• Beat eggs, milk, flour & salt till smooth; pour over apple mixture.
• Bake for 8 minutes; remove from oven.
• Lower temp to 375º.
• Sprinkle remaining 2 tablespoons brown sugar over pancake.
• Return to oven & bake till evenly browned; 8-10 minutes.
• Loosen pancake around the edges & cut into wedges.