Apfelpfannkuchen (German Apple Pancakes)
User Reviews
4.8
8 reviews
Excellent
Apfelpfannkuchen (German Apple Pancakes)
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Yield: 8 (8 inch) pancakes (cooked in an 8 inch skillet). (Each full-pan pancake takes 6-8 minutes to cook.)
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Ingredients
For the Batter
- 2 c all-purpose flour unbleached
- 1 c milk
- 1 c water
- 4 egg separated
- Pinch salt
For the Pancakes
- 2 apple Envy, Gala, or Honeycrisp) peeled, cored and sliced thinly, sweet and crisp
- 2 Tbsp butter divided, salted
- cinnamon sugar to serve
Instructions
- 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.
Notes
- * To make cinnamon sugar: Mix 3 tsp sugar with 1 tsp cinnamon.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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