Penzeys Apple Pancakes Recipes

APPLE PANCAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.
• Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.
• Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.

VERONICA'S APPLE PANCAKES

Steps:

• In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

PENZEY'S APPLE BREAD

Steps:

• 1. Preheat oven to 350°. Lightly grease two standard bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size
• 2. In a large bowl, beat the eggs with an electric mixer until fluffy.
• 3. Add the oil and beat until combined.
• 4. Add the VANILLA EXTRACT, baking soda, salt and CINNAMON. Beat until thoroughly mixed
• 5. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick, almost like cookie dough.
• 6. Fold in the chopped apples, mixing by hand with a spoon so the apples do not get broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans
• 7. To prepare the topping, combine flour, sugar and PENZEYS CINNAMON in a small bowl.
• 8. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands.
• 9. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven.
• 10. The loaf should feel fairly firm when touched in the middle; if not, bake an extra 5 minutes
• 11. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is at least mostly cool.

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.

PENZEY'S APPLE CAKE

Steps:

• Put beaten eggs in a 1 cup measuring cup and fill with water.
• In a roomy bowl, combinee flour and salt. Cut in shortening.
• Add the egg yolk/water mix and stir until incorporated. Set aside.
• In a seperate bowl, combine sugar, cinnamon, and nutmeg. Set aside.
• Preheat oven to 450 degrees.
• Divide the dough in half.
• Roll half out to fit a 16 1/2 by 12 1/2 cookie sheet.
• Sprinkle with half of the vanilla wafer crumbs.
• Spread half of the appple slices on top of the crumbs.
• Sprinkle the rest of the vanilla wafer crumbs on top of the first layer of apple slices.
• Top with the rest of the apple slices.
• Sprinkle cinnamon/sugar/nutmeg on top of second layer of apple slices.
• Roll out second half of dough large enough to cover bottom layer of dough and apple filling.
• Lightly moisten perimeter of bottom layer of dough and water.
• Place second layer of dough on top of bottom layer of dough and apples.
• Seal the two layers of dough and crimp.
• Make a few small slits in the top crust to le t steam escape.
• Bake at 450 for 20 minutes. The apples will be slightly firm.
• Combine the powdered sugar and water to make a glaze. Pour the glaze over the cake while the cake is still warm, but NOT hot.

PENZEY'S APPLE PANCAKES

Steps:

• Preheat oven to 400°F.
• Divide butter evenly between two 9-inch pie plates and put them in the oven to melt the butter. Coat the bottom and sides of plates.
• Use a 4 cup measuring cup for the mixing bowl, if available. Beat eggs, flour, milk and salt on medium speed of a mixer for 1 minute.
• Arrange 1/2 of the apple slices in each pan. Pour 1/2 of the egg mixture over the apple slices in each pan.
• Mix the cinnamon and sugar together and sprinkle over the batter in each pan.
• Bake until puffed and golden brown, 20-25 minutes. Serve immediately, while still puffy, with warm syrup.

GERMAN APPLE PANCAKES RECIPE - (4.7/5)

Steps:

• Preheat oven to 400°. Place two pie pans (we prefer glass) in the oven to heat. Beat the eggs, flour, milk and salt on medium speed for 1 minute. In a small bowl, combine the sugar and CINNAMON and set aside. Take the pans out of the oven and put 2 TB. butter in each pan, moving it around to coat the pan bottoms and sides. Spread the apple slices in the bottom of the pans. Pour half the batter in each pan. Sprinkle with the cinnamon sugar. Bake at 400° for 20-25 minutes until golden brown and puffy. Serve immediately.