It is imperative that you use a well-seasoned omelet pan or skillet with gently sloping sides for cooking these big pancakes, otherwise they'll stick and be difficult to turn or remove. Old German hands can flip Apfel Pfannekuchen without batting an eye, but inexperienced cooks will have trouble. The fastest (but most difficult) method is to brown the pancakes on both sides in the skillet. Slower but practically foolproof is the broiler method (which follows) because the pancakes needn't be flipped at all.
1/2 c. unbleached all-purpose flour
1 T. sugar, preferably baker?s sugar
1/2 tsp. kosher or sea salt
3 large eggs, beaten (room temp)
2/3 c. half and half
1 tsp. vanilla extract
2 T. unsalted butter
3-4 large apples (about 1? lb.) such as Granny Smith, Golden Blushing, Braeburn, seasonal Golden Delicious, or other sweet/tart varieties that hold their shape well when cooked
2 tsp. cider vinegar
1/4 c. dark brown sugar
1/2 tsp. cinnamon
whipped cream
Powdered sugar for dusting
Have all ingredients for the batter at room temperature. Combine the flour, sugar and salt in a bowl, make a well in the center, add the eggs, cream and vanilla, and whisk together until no lumps remain. Alternatively, mix the ingredients in a blender or food processor (put the liquid ingredients in first in this case). Set the batter aside to rest for at least 30 minutes. The batter may also be made the day before and refrigerated. Bring to room temperature before baking.
Peel and core the apples and cut them into ?-inch slices. Toss the slices with the vinegar.
Heat the butter in a 10-inch ovenproof skillet, preferably non-stick, over medium high heat. Add the apples, brown sugar, and cinnamon and cook until the apples are golden brown, about 10 minutes. Stir frequently while cooking, but gently so as not to break up the apples.
Remove the pan from the heat. Immediately pour a ring of batter around the edge of the pan and then pour the rest of the batter evenly over the apples
Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate. Dust with sugar and a large dollop of whipped cream.
1/2 c. unbleached all-purpose flour
1 T. sugar, preferably baker?s sugar
1/2 tsp. kosher or sea salt
3 large eggs, beaten (room temp)
2/3 c. half and half
1 tsp. vanilla extract
2 T. unsalted butter
3-4 large apples (about 1? lb.) such as Granny Smith, Golden Blushing, Braeburn, seasonal Golden Delicious, or other sweet/tart varieties that hold their shape well when cooked
2 tsp. cider vinegar
1/4 c. dark brown sugar
1/2 tsp. cinnamon
whipped cream
Powdered sugar for dusting
Have all ingredients for the batter at room temperature. Combine the flour, sugar and salt in a bowl, make a well in the center, add the eggs, cream and vanilla, and whisk together until no lumps remain. Alternatively, mix the ingredients in a blender or food processor (put the liquid ingredients in first in this case). Set the batter aside to rest for at least 30 minutes. The batter may also be made the day before and refrigerated. Bring to room temperature before baking.
Peel and core the apples and cut them into ?-inch slices. Toss the slices with the vinegar.
Heat the butter in a 10-inch ovenproof skillet, preferably non-stick, over medium high heat. Add the apples, brown sugar, and cinnamon and cook until the apples are golden brown, about 10 minutes. Stir frequently while cooking, but gently so as not to break up the apples.
Remove the pan from the heat. Immediately pour a ring of batter around the edge of the pan and then pour the rest of the batter evenly over the apples
Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate. Dust with sugar and a large dollop of whipped cream.
