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Sunday, April 15, 2012

Magnolia's Pancake Haus Munchener Apfel Pfannekuchen (Munich Apple Pancake)

The "Authentic Munchener Apfel Pfannekuchen" at Magnolia Pancake Haus in San Antonio on March 14, 2012. Photo: Lisa Krantz, San Antonio Express-News / @San Antonio Express-News
AMAZING if you like gooey, cinnamon , brown sugar apples. The edges are soooo good. Do not overcook.

1 Granny Smith apple, peeled, cored and thinly sliced
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

3 eggs
1/2 cup milk (whole milk is preferred)
1 tablespoon vanilla

1/2 cup flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup packed brown sugar
4 tablespoons (1/2 stick) cold butter

Garnish:
Powdered sugar, to taste
Whipped cream, to taste (see Note below)

Heat oven to 375 degrees.
1. Place apple slices in an oven-proof 10-inch nonstick sauté pan. Sprinkle cinnamon and nutmeg over top. Sauté over medium-low heat until apples are slightly soft, about 3 to 5 minutes.
2.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. Set aside.
3.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. 
4.Add the flour, sugar, egg 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 pancake. 
5.Transfer the pan to the heated oven and bake for 12 minutes. Remove the pan with oven mitts or towels, then immediately 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 of whipped cream. (See note if you wish to whip in some bloomed gelatin.) To serve, cut into wedges, using a pizza cutter or 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 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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