Pfannkuchen Pancakes with Apples
Indulge in the timeless charm of German-inspired 'Pfannkuchen Pancakes with Apples,' a delicate and flavorful twist on traditional pancakes. These light, thin pancakes are perfectly complemented by a luscious topping of cinnamon-spiced caramelized apples, offering a comforting blend of sweetness and warmth. The batter, made from a simple mix of pantry staples like flour, eggs, milk, and a hint of vanilla, yields pancakes with a soft, pliable texture ideal for folding or stacking. Featuring tart Granny Smith or Honeycrisp apples softened in a buttery brown sugar glaze, this dish is elevated to dessert-worthy perfection. Finished with a dusting of powdered sugar, Pfannkuchen pancakes are quick to prepare and make an elegant breakfast, brunch, or even dessert. Perfect for cozy mornings or special occasions, this recipe is your gateway to a comforting slice of European culinary tradition!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 240 ml Milk
- 3 pieces Large eggs
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 2 tablespoons Butter (for cooking)
- 2 pieces Apples (preferably Granny Smith or Honeycrisp)
- 2 tablespoons Brown sugar
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Peel, core, and slice the apples into thin wedges. Set aside.
In a medium mixing bowl, whisk together the flour, milk, eggs, granulated sugar, salt, and vanilla extract until a smooth batter forms. Let the batter rest for 10 minutes.
In a large non-stick skillet over medium heat, melt 1 tablespoon of butter.
Add the apple slices to the skillet and sprinkle with brown sugar and cinnamon. Cook for 5-7 minutes, stirring occasionally, until the apples are soft and caramelized. Transfer the apples to a plate and keep warm.
Wipe the skillet clean and return it to medium heat. Melt the remaining 1 tablespoon of butter in the skillet.
Pour about 1/4 cup of the pancake batter into the skillet, tilting the pan to coat the surface evenly. Cook for 1-2 minutes, or until the edges start to set and the bottom is golden brown.
Flip the pancake and cook for another 1-2 minutes, or until the other side is golden brown. Repeat with the remaining batter, adding more butter to the pan if necessary.
To serve, top each Pfannkuchen pancake with a generous portion of the caramelized apples. Dust with powdered sugar and serve warm.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 108.4 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 466 mg | 36% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
