German Pfannkuchen Pancakes with Apples Recipe
Pfannkuchen are German pancakes that are often a bit thicker than Polish ones and are fried in butter. In many homes they’re served as a sweet lunch or a lazy weekend breakfast. The apple version smells like a cross between pancakes and apple pie.
German apple Pfannkuchen are slightly thicker and fluffier than Polish pancakes, so they’re something between an omelette and a flat cake. Fried in butter and topped with apples and sugar, they make a dessert that smells like freshly baked apple pie from a pan. In many German homes they’re a full sweet main course for a lazy day.
Chef's tips
Let the batter rest for at least 15–20 minutes so the flour can fully hydrate – this keeps the Pfannkuchen from turning rubbery. Slice the apples thinly or into small cubes and gently sauté them in butter with a little sugar before adding the batter, so they soften but don’t turn to mush. Heat the pan well, then reduce to medium – if it’s too hot, the butter will burn and the centre of the pancake will stay raw.
How to serve
Serve Pfannkuchen immediately after frying, sprinkled with cinnamon and icing sugar or with a dollop of sour cream to balance the sweetness. A mug of hot tea with lemon or coffee with milk is the perfect drink alongside – ideal for a lazy Sunday breakfast. They also work well as a quick “dessert lunch” in the middle of the week when there’s no time to bake a cake.
Ingredients
- wheat flour type 450 or 500 - 200 g
- milk at room temperature - 300 ml
- egg large - 3 piece
- sugar - 2 tablespoon
- salt - 0.25 teaspoon
- apple firm, slightly tart - 2 piece
- butter for frying - 40 g
- cinnamon - 0.5 teaspoon
- icing sugar for dusting
Preparation
- Put the flour, sugar and salt into a bowl and mix with a spoon.
- Add the eggs and about half of the milk. Whisk by hand or with a mixer until you have a smooth, lump-free batter, then pour in the remaining milk and mix again. The batter should be slightly thicker than for thin crêpe-style pancakes, but still pourable.
- Let the batter rest for 10 minutes so the flour can hydrate.
- Peel the apples, remove the cores and slice into thin slices or half-slices. Toss them in a bowl with the cinnamon.
- Heat a 24 cm pan over medium heat. Add a small piece of butter (about 1 teaspoon) and wait until it melts and foams lightly but does not brown.
- Pour in enough batter to thinly but clearly cover the bottom of the pan. Quickly arrange a few apple slices on top, pressing them lightly into the batter.
- Fry the pancake for 2–3 minutes, until the edges are set and the bottom is golden. Loosen with a spatula and flip quickly to the other side. Fry for another 1–2 minutes, until the apples soften slightly and the second side is nicely browned.
- Transfer the cooked pancakes to a plate and keep them covered with a cloth so they don’t cool down. Dust with icing sugar before serving.
Storage
Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat in a dry pan or in a low oven before serving.
