Apfelpfannkuchen
(Apple Pancakes) Recipe

Origin: German      Period: Traditional

200g unbleached flour
2 tsp sugar
1/4 tsp salt
4 large eggs, beaten
120ml milk
380g apple slices
150g butter
2 tbsp sugar
1/4 tsp cinnamon

Apfelpfannkuchen
(Apple Pancakes) Preparation:

Method:

Sift together the flour, 2 tbsp sugar, and the salt then beat the eggs and milk together. Gradually add the flour mixture and beat until smooth. Fry the apples in 50g of butter, until tender. Mix 2 tbsp sugar and the cinnamon together then toss with apples. Meanwhile, melt 2 tbsp butter in a deep 15cm diameter frying pan. Pour in the batter to a depth of about 0.5cm. When set, place 80g of the apples on top and cover with more batter. Fry the pancake until lightly browned on both sides. Then reserve and keep warm. Repeat the procedure 3 times, until all batter and apples are used.

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1 US cup of butter/margarine or sugar = 7 oz = 200g

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