Wednesday, October 25, 2006

German Apple Pancakes


Yes….It is another pancake recipe! What can I Say? I love pancakes!

European pancakes are usually made with some kind of fruit. A German pancake is made with apples. The German name for these pancakes is “Apfelpfannkuchen”. The traditional way to make this dish is to flip the pancake over in the pan while it is still on the cook top. The other common theme to European pancakes is that they are usually baked sometime during the cooking process. However-the German pancake is not usually baked. This recipe calls for you to pop the pancake in the oven at the end and allow you to finish the rest of your meal while it is baking. No flipping required.

5 Large eggs
2 Teaspoons vanilla
½ Cup plus 1 Tablespoon granulated sugar
½ Cup All-purpose flour
1 Teaspoon Baking powder
1/8 Teaspoon Sea Salt
1-1/2 Tablespoons unsalted butter
2 Large Granny Smith apples-cut into thin wedges (I like the apples cut thin. When they are cut thicker the apples can be a little too overwhelming in the pancake.
1 Teaspoon ground cinnamon
Confectioner’s Sugar
Fresh Berries (Optional)

In a blender combine the eggs, vanilla and the ½ Cup granulated sugar and blend until combined, a few seconds or three or four pulses. Add the flour, baking powder and salt, mix until smooth, about 10 seconds more.

Preheat the oven to 375 degrees. Place a 10-inch ovenproof, non-stick frying pan over medium heat and add the butter. When the butter has foamed and the foam has subsided, add the apples and sauté, stirring occasionally, until softened, about 4-5 minutes. Sprinkle the apples with Cinnamon and the remaining 1 Tablespoon granulated sugar. Stir together and sauté until the apples are gazed and the edges are slightly translucent, about 2 minutes longer.

Spread the apples evenly in the frying pan and pour the batter slowly over the top, so that the sliced apples stay in place. Reduce the heat to medium-low and cook until the bottom is firm, about 6-8 minutes. Transfer the pan to the oven and cook until the top of the pancake is firm, about 8-10 minutes longer.

Remove from oven, invert a flat serving plate over the frying pan, and hold the plate and the pan together to flip the pancake onto the plate. Be careful the pan has been in the oven and is very hot. Cut the pancake into wedges. Serve with hot syrup or fresh fruit. Or both! I like sprinkling powdered sugar on top.

1 Comments:

Blogger Jess said...

Well that looks very very yummy... Could use that right about now !!!!

12:25 PM  

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