>German Apple Pfannkuchen: Redux


This was one of the first recipes I featured when I started this blog back in January of this year.  It’s interesting to see how things have changed in that 9-month span of time.  The recipe turned out the same (which means my cooking skills haven’t improved, but at least I haven’t regressed), but my photographs have improved a good bit.  I chalk that up to a better camera with a forgiving lens and an improved knowledge of photographing in natural light.  
I suppose, having been a long-time fan of sites like tastespotting and foodgawker, that I should have realized that my earlier photographic work left something to be desired.  It wasn’t until I started doing a bit of research into some of my favorite bloggers’ work that I began to understand what it took to take a respectable photo of food.  I was especially influenced by Deb over at Smitten Kitchen and this article she posted a while back.  In particular, she turned me on to the Canon EF 50mm 1:1.8 II lens, which has been my go-to lens ever since I ordered it back in January – pretty much right after I realized that the photos of my German Apple Pfannkuchen weren’t going to cut it on tastespotting or foodgawker (not that you should judge your worth on the feedback you get from those sites, but they do increase the traffic to your site exponentially, and they’re pretty picky when it comes to the photos they choose to feature).  I had these gorgeous gala apples from Mercier Orchards in Blue Ridge, Georgia so I decided today to re-document the recipe, just to see the difference 9 months can make (you’d think I was giving birth or something).

German Apple Pfannkuchen
prep time – 15 minutes
cook time – 20 minutes
serves – 6-8
3 medium-sized apples, cored and cut into wedges
2 tablespoons butter
1 tablespoon sugar
2 teaspoons cinnamon
6 large eggs
1/2 cup sugar
1/2 cup flour
1/8 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking powder
  1. Preheat your oven to 375F
  2. Core and slice your apples
  3. Place a 10 or 12 inch pan on a burner over medium heat and melt the butter
  4. Saute the apple slices until they begin to soften
  5. Add the tablespoon of sugar and the cinnamon and cook until the edges of the apples become translucent
  6. In a large bowl, whisk together eggs, sugar, flour, baking powder, salt, and vanilla until well incorporated and foamy
  7. Pour batter over apples
  8. Place pan in preheated oven and bake for 15 minutes, or until pancake is completely set
  9. Removed from oven and allow to cool for a couple of minutes before turning out onto a cutting board
  10. Cut into wedges and dust with confectioner’s sugar
  11. Drizzle with maple syrup, if desired
Even if the two attempts tasted the same, today’s photos are definitely more appetizing than the ones from earlier in the year.   There’s something to be said for attractive food photography – why do you think all those food magazines are so popular?  And cookbooks with pretty pictures – they sell like hotcakes (ha-ha)!



3 thoughts on “>German Apple Pfannkuchen: Redux

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