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This always reminds me of a softer, creamy version of yorkshire pudding.  When it becomes apple season, I can't stop making these!
Prep Time:
10 min
Cook Time:
30 min
Servings:
4
Submitted by:
Jacqui

Ingredients
  • 1/2cup unbleached all-purpose flour (2 1/2 ounces)
  • 1tablespoon granulated sugar
  • 1/2teaspoon table salt
  • 2large eggs
  • 2/3cup half-and-half
  • 1teaspoon vanilla extract
  • 2tablespoons unsalted butter

  • 1 1/4pounds Granny Smith apples or Braeburn apples (3 to 4 large apples), peeled, quartered, cored, and cut into 1/2-inch-thick slices
  • 1/4cup light brown sugar or dark brown sugar
  • 1/4teaspoon ground cinnamon
  • 1teaspoon lemon juice
  •  Confectioners' sugar for dusting


Directions
  • 1. Adjust oven rack to upper-middle position; heat oven to 500 degrees.

  • 2. Whisk to combine flour, granulated sugar, and salt in medium bowl. In second medium bowl, whisk eggs, half-and-half, and vanilla until combined. Add liquid ingredients to dry and whisk until no lumps remain, about 20 seconds; set batter aside.

  • 3. Heat butter in 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add apples, brown sugar, and cinnamon; cook, stirring frequently with heatproof rubber spatula, until apples are golden brown, about 10 minutes. Off heat, stir in lemon juice.

  • 4. Working quickly, pour batter around and over apples (see illustration 1 from "Step by Step: Preparing the Pancake). Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes.

  • 5. Using oven mitts to protect hands, remove hot skillet from oven and loosen pancake edges with heatproof rubber spatula; invert pancake onto serving platter (see illustrations 2 and 3 from "Step by Step: Preparing the Pancake"). Dust with confectioners’ sugar, cut into wedges, and serve.
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