Wednesday, May 2, 2012

Apfel Pfannekuchen (Apple Pancake)

We've been wanting to get to the Magnolia Pancake House for breakfast, but I found a recipe for their apple pancake online and decided to give it a try. Yum! Think apple pie meets German pancake (batter is the same, but has some vanilla). 

-Original Recipe Found Here

2 Granny Smith apples, peeled, cored and thinly sliced
1 Tbsp. butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
6 eggs
1 cup milk (whole milk is preferred)
1 tablespoon vanilla
1 cup flour
1 teaspoon salt
3/4 cup packed brown sugar
4 Tablespoons butter

Powdered sugar, to taste
Whipped cream, to taste (see Note)

Heat oven to 400 degrees. Begin making apple glaze by heating butter in a sauté pan. Add apples and then cinnamon and nutmeg over top. Sauté over medium-low heat until apples are slightly soft, about 3 to 5 minutes.

While the apples are sautéing, mix the eggs, milk and vanilla in a medium bowl (or use blender). Add the flour, sugar and salt and whisk lightly to blend. Don't overmix (a few lumps can remain, “but not too many”). Set aside.

Increase the heat under the pan to medium and add the brown sugar and butter to the apples. Cook, stirring frequently, until a syrup forms, about 2 to 3 minutes. Pour apple mixture into non-stick 9x13 pan, and then add the batter all at once to the center of the pan. With a heat-resistant spatula, swirl the apple syrup mixture through the batter to form ribbons. Do not fully combine the syrup and batter.

Bake for 12 to 15 minutes. Slice and invert individual servings.

Garnish: Using a sieve, sprinkle powdered sugar over top, and add a generous dollop of whipped cream. (See note if you wish to whip in some bloomed gelatin.)

Note: To bloom gelatin for the whipped cream, add 1 (1/4-ounce) envelope unflavored gelatin to a few tablespoons of cold cream; let sit for 3-5 minutes to dissolve it. Add dissolved gelatin mixture to more cream and beat as you would regular whipped cream.

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