It’s Fall, near Fall, well into Fall in most of the US. In my neck of the woods, Fall is upon us and it’s a quick wave “hi” before making way for Winter. For the short while Fall is here, we enjoy it as best we can. One of the best things about Fall around here is apple season. With our quick trip up the hill for apple donuts, apple cider, to resupply the bbq sauces, and to see any new crafts or art works by the vendors, Fall is about the apples.
I love making apple dishes mainly because I don’t do it year around. Apples are available for sure. Fall is just the time for them here. From pies to torts to French toast to applesauce, I make a lot of dishes that include apples and we certainly get our fill. A few years ago, however, I came across an apple dish that, hands-down, beats them all, including my Grandmother’s dutch apple pie recipe. It’s not new, but it’s new to me and it’s a highly requested dish. It’s the Bavarian Munchener Apfel Pfannekuchen, or better known as a German Apple Pancake.
The Pfannekuchen is really simple to prepare, taking longer to finish in the oven than to actually put together and using just one pan for the whole dish makes cleanup a snap. When I’ve made it, it has been an “only thing eaten all day” type of dish given it’s size and filling nature. Also, as with other dishes, I’ve modified the recipes I’ve found with my own concoctions. I really like the spice mixture of the Dutch Apple Pie recipe that I have so I come closer to that ingredients blend than to the actual Pfannekuchen recipe. They are really close anyway, 1/8 to 1/4 t, T, cup difference on most ingredients. Also, I really like the tartness of a Granny Smith green apple so that’s what I use.
When you describe the recipe to others and try to pronounce the name, unless your German is exceptional, don’t bother. We’ve come to calling the dish the Apple Farvegnugen after a German car company commercial I grew up with. It’s a close as we can get to pronouncing it and it’s as good as it gets. The deliciousness of the dish will be enough so that whatever you end of calling it will stick in the consumer’s memory for years to come and come apple season, will be one of the most requested ways to consume all those apples.
Bavarian Munchener Apfel Pfannekuchen
- 4 eggs
- 1/2 c white flour
- 1/2 t baking powder
- 1 T white sugar
- 1 pinch of salt
- 1 c milk (whole preferred)
- 1 t vanilla extract
- 2 T unsalted butter, melted
- 1/4 c unsalted butter
- 1 T lemon juice
- 1/2 t nutmeg
- 1 T cinnamon
- 1/4 t cloves
- 1/2 c brown sugar, packed
- 1/2 c white sugar
- 3 T white flour
- 1-2 large tart apple, pealed, cored, sliced
In a large bowl beat the eggs and add flour, baking powder, white sugar and salt. Blend well. Gradually add milk stirring constantly until all the milk is added and is well mixed. Add vanilla and the 2 T melted butter. Stir. Cover and store in the refrigerator for at least 30 minutes up to overnight.
Preheat oven to 425 degrees.
Combine the lemon juice, 1/2 t nutmeg, cinnamon, cloves, brown sugar 3 T flour, and 1/2 c white sugar in a bowl. Add apples and toss to coat the apples. Melt the 1/4 c butter in a large (8-10″), over safe skillet. Layer apple slices in the skillet and saute over medium-high heat until mixture bubbles. Gently pour batter previously prepared over apples.
Place skillet in oven for 15 minutes. Reduce heat to 375 degrees and bake an additional 10 minutes. Slide pancake on serving dish and top with powdered sugar and/or apple or pear sauce, all optional.
Cut into slices and enjoy!