This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Apfel Pfannekuchen (German Apple Pancake)
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Apfel Pfannekuchen, a traditional German apple pancake, is perfect for breakfast or brunch. This traditional pancake recipe features a fluffy and custardy center with crispy edges.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 large eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
7 tablespoons melted butter, divided use
1 tart apple, peeled, cored, and sliced
powdered sugar
apple sauce, optional
directions
Preheat the oven to 425 degrees F.
Combine the eggs, flour, salt, milk, and 4 tablespoons of the melted butter in a bowl. Beat until smooth using a whisk or electric mixer.
Heat the remaining melted butter in an oven-safe skillet over medium heat. Add the apple slices and cook, stirring occasionally, until they are crisp-tender and well coated in the butter.
Pour the batter over the apple slices in the skillet. Place the skillet in the oven and bake at 425 degrees F for 20 minutes or until the edges of the pancake are crisp and the center is slightly puffed.
Remove the apple pancake from the oven. Slice it into wedges and serve sprinkled with powdered sugar and a dollop of applesauce, if desired.
nutrition data
248 calories, 17 grams fat, 17 grams carbohydrates, 6 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
November 12, 2011
This was a very simple and delicious recipe. I flipped the "cake" over by inverting onto a serving plate, dusted with powdered sugar and then allowed folks to choose from vanilla ice cream, whipped cream, caramel sauce and applesauce as toppings. The whipped cream and caramel sauce were most popular. This served 4.