German Strawberry Pfannkuchen Pancakes Recipe 415

Steps:

• Heat a skillet (I prefer a non-stick)to medium heat. Melt about 1/2 pat of butter until melted Add about 1/2 cup of batter in the middle of the skillet. Lift the skillet and swirl the batter until it coast the entire bottom. Cook until golden brown; flip over (or use a spatula) Keep warm in the oven, while finishing the rest. Add 1to 2 tablespoons of desired filling-- apple sauce, preserves or lemon curd. Sprinkle with powdered sugar.

Steps:

• 1. Preheat the oven to 375 degrees F. In a small dish, mix together the 1 teaspoon of cinnamon and 1 Tbs sugar to sprinkle over the apples.
• 2. In a skillet (mine is 10" cast iron), melt the butter. Core and slice the peeled apples into wedges. Saute them in the butter until softened, sprinkling with cinnamon and sugar. Reduce the heat so that the apples carmelize whilst you prepare the egg batter.
• 3. Whisk the eggs and 1/2 cup sugar together. Add the flour, baking powder and a pinch of salt until fully incorporated. Pour egg batter over the apples and cook over low heat until set up on the bottom. Move the skillet to the oven (I put the lower rack in the middle position) and cook until fully set - about 10 minutes.
• 4. Remove from the oven, turn out onto a plate or serving dish. Let sit for a couple of minutes before serving. Garnish with confectioner's sugar if desired.

Steps:

• Preheat oven to 450 degrees.
• Beat eggs with wire whisk until foamy. Add milk and beat again until well blended. Add flour and salt, and whisk until smooth.
• Put the butter into a deep glass pie pan or a 10-inch cast-iron skillet, and put it in the oven for about 5 minutes, or until it melts.
• Remove the dish from the oven and pour in the batter. Return it to the oven and bake for 15 minutes, or until the pancake is puffy.
• Serve immediately with warm applesauce, jam or maple syrup.

Steps:

• Preheat oven to 450 degrees F.
• Whisk together the eggs, sugar and salt until smooth.
• Whisk in the milk, heavy cream and vanilla extract.
• Add the flour and whisk until smooth.
• Heat butter in a 9-inch nonstick pan or a cast iron pan, until melted.
• Stir in the brown sugar and cinnamon and cook until the sugar has completely melted.
• Add the apples and cook until slightly soft, about 8 minutes.
• Remove from the heat and stir in the lemon zest.
• Pour the batter over the apples and place the pan in the oven.
• Bake until the edges are brown and puffy, about 16-18 minutes.
• Carefully invert the pancake onto a serving platter.
• Dust with confectioners' sugar and drizzle with some of the caramel sauce.
• Caramel Sauce:.
• Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
• While the caramel is cooking, place the heavy cream and cinnamon stick in a small pan and bring to a simmer over medium heat.
• Remove from heat and keep warm.
• When the caramel has reached the desired color, remove the cinnamon stick from the heavy cream and slowly begin adding the warm cream to the caramel and whisk until smooth.
• Remove from the heat and stir in the brandy.