FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

GERMAN APPLE PANCAKE

American Classics by Editors of Cook's Illustrated Magazine

Serves 4

Tradition dictates that this supersized pancake should be cooked in a cast-iron skillet, but we found that an oven-safe, nonstick skillet worked significantly better. If you want to use cast-iron, reduce the heat to medium-high after five minutes when cooking the apples; otherwise they may burn in the oven because the cast iron retains so much heat. And be careful removing the pancake from a cast-iron skillet; it may stick unless your pan is very well seasoned. We chose Cranny Smith apples for their tartness and firm texture and their availability, but if you have access to similar, more interesting varieties, such as Rhode Island Greening or Mutsus, by all means try them.


2  large eggs
3/4  cup half-and-half
1  teaspoon vanilla extract
1/2  teaspoon salt
1  tablespoon granulated sugar
1/2  cup (2 1/2 ounces) unbleached all-purpose flour
1  tablespoon unsalted butter
3  medium Granny Smith apples (about 1 1/4 pounds), peeled, cored, and cut into 1/4-inch slices
1/4  cup packed light brown sugar
2  tablespoons confectioners' sugar
Maple syrup, warmed

1. Adjust an oven rack to the middle position and heat the oven to 500 degrees. Combine the eggs, half-and-half, vanilla, salt, and granulated sugar in the workbowl of a food processor or a blender jar and process until well combined, about 15 seconds. Add the flour and process until thoroughly mixed and free of lumps, about 30 seconds; set the batter aside.

2. Add the butter to a 10-inch ovenproof nonstick skillet and heat over medium-high heat until the butter foams. Add the apples and sprinkle the brown sugar evenly over them. Cook, stirring occasionally, until the apples begin to turn light brown, about 5 minutes. Continue to cook over medium-high heat, stirring constantly, until the apples are golden brown, 4 to 5 minutes.

3. Remove the pan from the heat. Quickly pour the batter into the pan and place the pan in the oven. Reduce the heat to 425 degrees and cook until browned and puffed, 16 to 17 minutes. With a rubber spatula, slide the pancake out of the skillet onto a serving platter, dust it with confectioners' sugar, and serve immediately, accompanied by warmed maple syrup.
 

RELATED RECIPES

  PANCAKE & CREPE RECIPES >>>   |   Basic Crepes Recipe   |   Crepes, Apricot Walnut   |   Crepes, Spring Hazelnut Crepes   |   Crepes, Dried Plum & Ricotta Crepes   |   Crerpes: Fresh Berry and Orange Crepes   |  Apple Cinnamon Pancakes   |   Apple Pancakes Recipe   |   Apple Pancakes, German   |   Apple, Everyday German Apple Pancakes   |   Apple Pancakes from the Townships   |   Apple Rice Griddle Cakes   |   Apple Spice Dried Plum Griddle Cakes   |   Autumn Spiced Apple Pancakes   |   Banana Pancakes Recipe   |   Banana Nut Pancakes   |   Banana Pancakes with Fruit Medley   |   Barley Cakes Recipe   |   Blueberry Almond Pancakes   |   Blueberry Buttermilk Pancake   |   Blueberry Corn Pancakes   |   Blueberry Filled Dutch Pancakes   |   Blueberry Syrup   |   Blue Corn Pancakes   |   Buttermilk Whole Wheat Pancakes   |   Cheddar Rice Latkes   |   Cherry Sauce for Pancakes   |   Coconut Pancakes   |   Colorado Corn Pancakes   |   Cornmeal Flapjack With Dried Plums   |   Cornmeal Wheat Pancakes   |   Danielle's Lemon Ricotta Pancakes   |   Fruit Pancakes   |   Gingerbread Corn Cakes   |   Gingerbread Pancakes   |   Goat Cheese & Ricotta Pancakes   |   Lemon And Sultana Buttermilk Pancakes   |   Maple Dried Cherry Syrup   |   Orange Pancakes with sauce   |   Pannekoeken, Apple & Bacon   |   Pannekoeken, Baked Apple   |   Pannekoeken, Gluten Free   |   Pannekoeken, Traditional Dutch   |   Peach Pancake Topping   |   Potato Pancakes, Basic   |   Maria's Pumpkin Pancakes   |   Pumpkin Pancakes Recipe   |   Pumpkin Pancakes 2   |   Spicy Pumpkin Pancakes   |   Star Pancakes   |   Sweetcorn Cakes, Avocado Salsa   |   Sweet Potato Pancakes   |   Sweet Potato Pancakes w/Apple Walnut   |   Tomato Pancakes Recipe  
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages