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  Added: Apr 11, 2006  •  Visited (1266)  •  Print version Print this recipe (71)  •  eMail recipe eMail recipe  •  Reviews (1)  •  Average rating Rate this recipe (5.0)
 
Apple Pancakes
(Appelpannekoeken)
What You Need:
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 4 large eggs, lightly beaten
  • 2 cups milk
  • 12 tablespoons butter (1 quarterpound stick)
  • 2 medium-sized tart cooking apples, peeled, quartered, cored and cut lengthwise into ¼-inch-thick slices
  • Golden or maple syrup

  • How To Cook:
    1. Combine the flour and salt in a deep bowl, make a well in the center, and pour in the eggs.

    2. With a large spoon or whisk, gradually incorporate the flour into the eggs. Then, stirring constantly, pour in the milk in a thin stream and continue to mix until the batter is smooth. Do not overmix.

    3. In a heavy 8- to 9-inch skillet (preferably one with a nonstick cooking surface), melt 2 tablespoons of the butter over moderate heat.

    4. When the foam begins to subside, add about one fourth of the apple slices to the pan and turn them about in the butter until the slices are lightly and evenly browned.

    5. Pour in 1 cup of the batter and cook the pancake for 2 to 3 minutes. When it is browned around the edges, place a flat plate over the pan and invert the pancake onto the plate, browned side up.

    6. Add 1 tablespoon of butter to the pan and slide the pancake back for 2 minutes longer to brown the under side. Then slide it out of the skillet onto a heated plate.

    7. With a fork, roll the pancake into a cylinder and drape foil over it to keep it warm while you fry the remaining pancakes in the same way, using one fourth of the apple slices and 1 cup of batter for each one.

    8. Serve the pancakes as soon as possible after they are done, accompanied by the syrup presented in a sauceboat or pitcher.

    NOTE: To prepare spek pannekoeken or bacon pancakes, fry 8 slices of bacon in a 12-inch skillet until they are brown and barely crisp. Drain the bacon on paper towels and pour the fat into a measuring cup.For each cake, heat 2 tablespoons of the fat in an 8- to 9-inch skillet. Add 2 slices of the bacon to the skillet and pour in 1 cup of the batter.Fry as described above, using 2 slices of bacon and 1 cup of batter for each pancake, and adding fat to the skillet as needed.
     
    Serving Size: 4 large pancakes
     This recipe is also available in:
    Cuisine » Europe » Netherlands
    Main Ingredient » Fruits » Apple
    Dish » Cake & Muffins

     





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