Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apfelpfannkuchen (Apple Pancakes)
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- #16387
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2/3 cup unbleached flour, unsifted
2 teaspoons sugar
1/4 teaspoon salt
4 large eggs, beaten
1/2 cup milk
2 cups apple slices
3/4 cup butter or margarine
2 tablespoons sugar
1/4 teaspoon cinnamon
directions
Sift together the flour, 2 tsp sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 cup of butter until tender. Mix the remaining 2 Tbsp sugar and the cinnamon together; toss with apples.
Melt 2 Tbsp butter in a 6-inch diameter, deep frying pan. 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.
Recipe Source: Walt Gray
added by
ilyce
nutrition data
335 calories, 18 grams fat, 35 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
May 20, 2006
This would make a great dish to include in a brunch. I diced the apples vs. just sliced, so they could be more evenly spread. Instead of waiting for the bottom pancake mixture to fully set, I added the apples & top batter sooner, so the top could set a little before it was flipped. After cooling, I cut them pizza-style, stirred & topped with syrup. Everone loved this dish.