>German Apple Pfannkuchen

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We are a pancake-lovin’ family.  We make pancakes almost every weekend.  And it’s always the same recipe – adapted from The Joy of Cooking .  I’m a creature of habit, and this recipe has always served us well.  Oh, I might substitute sour cream for half of the milk, or add blueberries if I’m feeling crazy, but for the most part, it’s status-quo pancakes week after week.
Today, I decided to try something different.  My Williams-Sonoma Breakfast cookbook had a recipe for a German Apple Pancake, and it seemed easy enough.  I’d tried one of these many years ago at the Original Pancake House and remembered really liking it.

I had some Gala apples on the counter, which aren’t the ideal apple for this recipe (Granny Smith or something similarly tart and firm would be better), but they were what I had, so I used ’em.
You peel them and saute them in butter until they’re softened.
Then add cinnamon and sugar.
If you aren’t familiar with Penzey’s spices, you should be.  This cinnamon is by far the best I’ve tried.  It’s a little hot (like a red-hot), and very earthy.  I only use it occasionally (it’s not cheap, and we don’t have a Penzey’s in Georgia), and this seemed like a perfect place for it.
The batter is simple enough – five eggs, 1/2 cup sugar, 1/3 cup flour and 2 teaspoons of baking powder.  The original recipe calls for you to mix everything in a blender, but I didn’t feel like getting mine out so I just whisked it all vigorously.
 
You cook it on top of the stove first, then move it to a preheated oven to finish.
The finished product was light and airy, not too eggy (which I was a little concerned about, to be honest), and tasted wonderfully of apples and cinnamon.  We served it with a side of bacon and a little drizzle of maple syrup (not the traditional way to present it, but it’s what we like).  I highly recommend trying this if you haven’t already.
German Apple Pfannkuchen 
  adapted from Breakfast
2 apples, peeled and sliced
2 tablespoons butter
1 tablespoon sugar
1 teaspoon cinnamon
Batter
5 eggs
1/2 cup sugar
1/3 cup flour
2 teaspoons baking powder
pinch salt
1. Preheat oven to 375
2.  Melt butter in 10-inch non-stick pan. Saute apples in butter until softened.  Add sugar and cinnamon and stir to coat.
3.  Whisk eggs and sugar together until well blended.  Add flour, baking powder and salt and mix until well blended.
4.  Pour batter into pan with apples and cook over medium-low heat until set on bottom.
5.  Move pan to oven and cook until set all the way through – about 10 minutes.
6.  Remove from oven, invert onto a plate and dust with confectioners sugar. 
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3 thoughts on “>German Apple Pfannkuchen

  1. >Mum LOVED this recipe from the Original Pancake House when we went with her brother … Our recipe didn't turn out as well as we would have liked – this looks delicious! Have you tried it with custard filling?

  2. Thank you for sharing this recipe!! so good..and easy. perfect for a Saturday morning when you want something special but also want to relax. I was watching Diners, Drive-ins and Dives last night and saw someone on there making this and thought “I really want to make that!” I had no problems…it turned out perfectly.

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