Ingredients: |
Ingredients: 1 Granny Smith Apple, peeled, cored, and thinly sliced
½ tsp cinnamon
1/8 tsp nutmeg
3 eggs
½ cup milk (whole milk is preferred)
1 tbsp vanilla
½ cup flour
1 tsp sugar
½ tsp salt
½ cup brown sugar
4 tbsp (1/2 stick) cold butter
Garnish:
Powdered sugar, to taste
Whipped cream, to taste (see notes)
|
Directions: |
Directions:Heat oven to 375º.
Begin making apple glaze by placing apple slices in an oven-proof 10-inch sauté pan. Sprinkle cinnamon and nutmeg over top. Sauté over medium-low 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. 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. 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. Cook on the stovetop until small bubbles appear around the edges of the pancakes. Transfer the pan to the heated oven and bake for 12 minutes.
Remove the pan with oven mitts or towels, then invert a 12-inch plate over the pan. Flip the pan to turn out the pfannekuchen onto the plate.
For Garnish: Using a sieve, sprinkle powdered sugar over top, and add a generous dollop whipped cream. (See note if you wish to whip in some bloomed gelatin.) To serve, cut into wedges, using a pizza cutter or a sharp knife.
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 a 3-5 minutes to dissolve it. Add dissolved gelatin mixture to more cream and beat as you would regular cream. |
This recipe for Magnolia’s Apfel Pfannekuchen is from