German Apple Pancakes
German Apple Pancakes – Apfelpfannkuchen
German Apple Pancakes are called Apfelpfannkuchen in Germany.
Ingredients for German Apple Pancakes:
- 500 ml (1.05 pt) of whole milk
- 3 eggs XL
- 3 tablespoons of sparkling water
- 2 tablespoons of sugar
- 300 g (10.58 oz) of flour, all-purpose
- 400 g (14.1 oz) of apples
- sunflower oil for frying
- 100 g (3.52 oz) of sugar mixed with 1 ½ teaspoons of cinnamon for topping
Ingredients for Sweet Lemon Dessert Sauce:
- 250 g (8.81 oz) of quark OR sour cream
- 250 g (8.81 oz) of plain whole milk yoghurt
- 100 g (3.52 oz) of sugar
- 2 packages of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
- peel of 1 lemon
- juice of 1 lemon
- 236 g (8 oz) of heavy whipping cream
Preparation of German Apple Pancakes:
Cut the apples in quarters. Take the core out and peel the apples. Cut the quarters once lengthwise and then into thin slices. Put aside.
Mix milk with eggs and sparkling water using your handheld mixer. Add sugar and flour to it and mix until smooth. Add the cut apples to the batter and mix with a wooden spoon until the apples are all covered with the batter.
Heat up your pan with the oil. Make sure to cover the surface of your pan with oil. If your stove top is not entirely even, add more oil to the pan. Make sure to have your bottle of oil close by to add more oil as needed.
Place a gravy ladle of batter in the pan and flatten it out with the back of your ladle. After two or three minutes (depending on how hot your oil is) turn the apple pancake over with the help of two turner spatulas and fry it on the other side until they are a nice brown.
Place the German apple pancakes on a cooling rack covered with a paper kitchen towel to absorb some of the oil. Mix about 100 g (3.52 oz) of sugar with 1 ½ teaspoons of cinnamon, sprinkle the sugar mix on top of the pancakes and serve.
You also can make a Sweet Lemon Dessert Sauce which is my favorite for the apple pancakes. For preparation follow the instructions below.
Preparation of Sweet Lemon Dessert Sauce:
Beat the heavy cream until stiff and put aside. Mix quark or sour cream with yoghurt and lemon juice using your handheld mixer, add sugar, vanilla sugar or extract, and lemon peel to it and mix. Add the whipped cream and mix until smooth. Place your lemon sauce in the refrigerator to chill before serving.