Name: Apfelpfannkuchen-German Apple Pancake
Yield: 4 servings
Ingredients: 12 eggs; 2 cups all-purpose flour; 2 cups milk; 8 tablespoons margarine or 8 tablespoons butter, melted; 1 teaspoon salt; 8 tablespoons margarine or 8 tablespoons butter; 1 3/4 cups packed brown sugar; 8 medium cooking apples, peeled, cored, and thinly sliced (2 cups); 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; sifted powdered sugar

Servings: persons

12 eggs
2 cups all-purpose flour
2 cups milk
8 tablespoons margarine or 8 tablespoons butter, melted
1 teaspoon salt
8 tablespoons margarine or 8 tablespoons butter
1 3/4 cups packed brown sugar
8 medium cooking apples, peeled, cored, and thinly sliced (2 cups)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
sifted powdered sugar

1
In a medium mixing bowl beat eggs with a wire whisk until frothy. Add flour, milk, 1 tablespoon of the melted margarine or butter, and salt; beat until smooth.
2
Heat 4 8-inch round baking pans or ovenproof skillets in a 450u00b0F oven for 2 minutes. Add 1 tablespoon melted margarine or butter to each pan; swirl to coat pan. Pour batter evenly into hot pans. Bake pancakes in a 450u00b0F oven for 18 to 20 minutes or until puffed and golden.
3
Meanwhile, for filling in a medium skillet melt the 8 tablespoons margarine or butter over medium heat. Stir in the brown sugar until combined. Stir in apple slices, cinnamon, and nutmeg. Cook, uncovered, for 3 to 5 minutes or until apples are crisp-tender, stirring occasionally.
4
To serve, remove pancakes from oven. Spoon some of the filling into the center of each pancake. Sprinkle with powdered sugar. Cut into wedges. Pass the remaining filling. Pancake with collapse as it cools. Makes 24 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Apfelpfannkuchen-German Apple Pancake

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