Pfannkuchen Pancakes With Apples Recipes

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APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)



Apfelpfannkuchen (German Apple Pancakes) image

Yield: 8 (8 inch) pancakes (cooked in an 8 inch skillet). (Each full-pan pancake takes 6-8 minutes to cook.)

Provided by Sarah | Curious Cuisiniere

Categories     Breakfast

Time 1h

Number Of Ingredients 8

2 c unbleached all-purpose flour
1 c milk
1 c water
4 eggs, (separated)
Pinch salt
2 sweet and crisp apple ((Envy, Gala, or Honeycrisp) peeled, cored and sliced thinly)
2 Tbsp salted butter, (divided)
Cinnamon sugar* ((to serve))

Steps:

  • In a medium bowl, mix together flour, milk, water, and egg yolks.
  • In a separate bowl, beat the egg whites with the salt until stiff peaks form. Fold the beaten egg whites into the flour mixture.
  • Heat roughly ¼ Tbsp of butter in an 8" skillet over medium-high heat.
  • Arrange some of the apple slices in the hot skillet. Let the apple slices caramelize for 30-45 seconds.
  • Spoon enough batter into the skillet to fill the entire pan in a ¼ - ½ inch layer. (The batter will be stiff from the egg whites and will need to be spread evenly with a spatula to thin it for consistent cooking.)
  • When edges start to turn golden and the center is mostly dry, about 4-5 min, carefully flip the pancake. Cook for 2-3 minutes on the second side. Then, slide the pancake onto a serving platter.
  • Keep the pancakes warm in a low oven while you make the rest of the pancakes, adding a little butter to the skillet before each set of apples and batter. (As the pan gets hotter, you may need to reduce the heat slightly to keep the apples from burning.)
  • Sprinkle the pancakes with cinnamon sugar to serve.

PFANNKUCHEN (GERMAN PANCAKES)



Pfannkuchen (German Pancakes) image

A culinary nod to the German part of my heritage... pronounced "fan-cook-en" - there are many versions. This one is a sweet carmelized apple cake. Tastes like apple pie, for breakfast! The yield is dependant on the size of the skillet used - mine is a 10" skillet and I cut it into wedges.

Provided by Kelly Lollman

Categories     Other Breakfast

Time 20m

Number Of Ingredients 8

2 large granny smith apples, peeled
2 Tbsp butter
1 tsp cinnamon
1 Tbsp sugar
5 eggs
1/2 c sugar
1/3 c flour
2 tsp baking powder

Steps:

  • 1. Preheat the oven to 375 degrees F. In a small dish, mix together the 1 teaspoon of cinnamon and 1 Tbs sugar to sprinkle over the apples.
  • 2. In a skillet (mine is 10" cast iron), melt the butter. Core and slice the peeled apples into wedges. Saute them in the butter until softened, sprinkling with cinnamon and sugar. Reduce the heat so that the apples carmelize whilst you prepare the egg batter.
  • 3. Whisk the eggs and 1/2 cup sugar together. Add the flour, baking powder and a pinch of salt until fully incorporated. Pour egg batter over the apples and cook over low heat until set up on the bottom. Move the skillet to the oven (I put the lower rack in the middle position) and cook until fully set - about 10 minutes.
  • 4. Remove from the oven, turn out onto a plate or serving dish. Let sit for a couple of minutes before serving. Garnish with confectioner's sugar if desired.

APFELPFANNKUCHEN (APPLE PANCAKES)



Apfelpfannkuchen (Apple Pancakes) image

Make and share this Apfelpfannkuchen (Apple Pancakes) recipe from Food.com.

Provided by Sgt. Pepper

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup flour, unbleached,unsifted
2 teaspoons sugar
1/4 teaspoon salt
4 large eggs, beaten
1/2 cup milk
2 cups apples, peeled and sliced
3/4 cup butter
2 tablespoons sugar
1/4 teaspoon cinnamon

Steps:

  • Sift together the flour, sugar, and the salt.
  • Beat eggs and milk together.
  • Gradually add flour mixture; beat until smooth.
  • Saute apples in 1/4 c of butter until tender.
  • Mix sugar and the cinnamon together.
  • Toss with apples.
  • Melt 2 T butter in a deep frypan.
  • Pour in the batter to a depth of about 1/4-inch.
  • When set, place 1/4 of the apples on top; cover with more batter.
  • Fry pancake until lightly browned on both sides.
  • Keep warm.
  • Repeat the procedure 3 times, until all batter and apples are used.
  • Serve immediately.

APPLE PANCAKES: APFELPFANNKUCHEN



Apple Pancakes: Apfelpfannkuchen image

It is imperative that you use a well-seasoned omelet pan or skillet with gently sloping sides for cooking these big pancakes, otherwise they'll stick and be difficult to turn or remove. Old German hands can flip Apelpfannkuchen without batting an eye, but inexperienced cooks may have trouble. The fastest (but most difficult) method is to brown the pancakes on both sides in the skillet. Slower but practically foolproof is the broiler method (which follows) because the pancakes needn't be flipped at all. Although these pancakes aren't very sweet, they are served as dessert. Germans like them plain, but you may prefer to top them with vanilla or lemon sauce or vanilla ice cream.

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 (8-inch) pancakes (4 servings)

Number Of Ingredients 14

1 1/4 cups sifted all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 extra large egg
1 tablespoon melted unsalted butter or margarine
1/2 teaspoon vanilla extract
3 medium-sized Golden Delicious or tart cooking apples (about 1 1/4 pounds)
2 tablespoons sugar mixed with 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter or margarine
1/4 cup water
2 tablespoons Vanilla Sugar or Vanilla 10X sugar

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.

PFANNKUCHEN (PANCAKES WITH APPLES)



Pfannkuchen (Pancakes With Apples) image

Make and share this Pfannkuchen (Pancakes With Apples) recipe from Food.com.

Provided by katie in the UP

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup milk
7 tablespoons butter
2 tart apples
2 tablespoons granulated sugar
1 lemon, sliced
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 425 degrees F.
  • Make a batter of the eggs, flour, salt, nutmeg and milk by puréeing them in a blender until smooth.
  • Heat 3 tablespoons of the butter in a heavy 10-inch cast-iron skillet until it is bubbly.
  • Pour batter into the skillet and put the skillet on the top rack of the oven.
  • Bake until edges are browned and crisp, about 20 minutes.
  • Meantime, quarter, core and peel the apples and thinly slice them.
  • Heat the remaining butter in another large skillet, add the slices, sprinkle with sugar, and sauté over high heat until apples are browned.
  • Spread them over the pancake, make a row of lemon slices across the top, and sprinkle with the confectioners' sugar.

Nutrition Facts : Calories 482.1, Fat 26.6, SaturatedFat 15.4, Cholesterol 220.6, Sodium 518.3, Carbohydrate 54.7, Fiber 3.6, Sugar 28.5, Protein 9.9

PANNEKOEKEN (APPLE PIE PANCAKE/GERMAN)



Pannekoeken (Apple Pie Pancake/German) image

I was watching Diners, Drive-ins and Dives and this was made and looked too good. Luckily it was submitted for publishing on the site and wasn't on food.com. This is a recipe courtesy of Maria Bayer, Magnolia Pancake Haus. People eat it for breakfast at the restaurant but could also be served as a dessert.

Provided by diner524

Categories     Breakfast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 13

1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 granny smith apple, peeled, cored and thinly sliced
1/2 cup whole milk
1 tablespoon vanilla extract
3 eggs
1/2 cup all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup brown sugar
4 tablespoons cold butter
powdered sugar, for serving
whipped cream, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.
  • Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).
  • Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.
  • Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!

Nutrition Facts : Calories 747.3, Fat 32.7, SaturatedFat 18.2, Cholesterol 346.2, Sodium 934.5, Carbohydrate 97.4, Fiber 3.4, Sugar 69.2, Protein 15.2

BOBBY FLAY'S GERMAN PANCAKE (PFANNKUCHEN)



Bobby Flay's German Pancake (Pfannkuchen) image

Enjoy with sausage and syrup for breakfast, or for dessert with ice cream and caramel sauce. Note: Calvados is a dry, apple-flavored brandy however you may use apple cider, brandy or sweet cooking wine as substitute,

Provided by Galley Wench

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 large eggs
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsalted butter
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
4 granny smith apples or 4 braeburn apples, peeled, cored and quartered
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
1 cinnamon stick
3 tablespoons calvados or 3 tablespoons apple jack brandy
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 450 degrees F.
  • Whisk together the eggs, sugar and salt until smooth.
  • Whisk in the milk, heavy cream and vanilla extract.
  • Add the flour and whisk until smooth.
  • Heat butter in a 9-inch nonstick pan or a cast iron pan, until melted.
  • Stir in the brown sugar and cinnamon and cook until the sugar has completely melted.
  • Add the apples and cook until slightly soft, about 8 minutes.
  • Remove from the heat and stir in the lemon zest.
  • Pour the batter over the apples and place the pan in the oven.
  • Bake until the edges are brown and puffy, about 16-18 minutes.
  • Carefully invert the pancake onto a serving platter.
  • Dust with confectioners' sugar and drizzle with some of the caramel sauce.
  • Caramel Sauce:.
  • Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
  • While the caramel is cooking, place the heavy cream and cinnamon stick in a small pan and bring to a simmer over medium heat.
  • Remove from heat and keep warm.
  • When the caramel has reached the desired color, remove the cinnamon stick from the heavy cream and slowly begin adding the warm cream to the caramel and whisk until smooth.
  • Remove from the heat and stir in the brandy.

Nutrition Facts : Calories 730.8, Fat 31.6, SaturatedFat 18.8, Cholesterol 205.6, Sodium 225.3, Carbohydrate 108.8, Fiber 3.9, Sugar 90.3, Protein 7.4

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