Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups diced apples
- 1/4 cup brown sugar
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Skillet or griddle
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
2. In a separate bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the diced apples and brown sugar.
5. Heat a skillet or griddle over medium heat and lightly grease with cooking spray or butter.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
8. Repeat with the remaining batter.
9. Serve warm with additional diced apples and a sprinkle of cinnamon on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Temperature:
- Skillet or griddle should be heated to medium heat.
Serving size:
- This recipe makes approximately 12-14 pancakes, serving size is 2-3 pancakes per person.
Nutritional information:
- Calories: 190
- Fat: 6g
- Carbohydrates: 30g
- Protein: 4g
- Fiber: 2g
- Sugar: 11g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Honey or maple syrup can be substituted for granulated sugar.
- Any type of milk can be used, such as almond or soy milk.
- Coconut oil can be substituted for unsalted butter.
Variations:
- Add chopped walnuts or pecans to the batter for added crunch.
- Swap out the apples for pears or peaches.
- Use pumpkin pie spice instead of cinnamon and nutmeg for a fall twist.
Tips and Tricks:
- To keep the pancakes warm while cooking the rest, place them on a baking sheet in a 200 degree Fahrenheit oven.
- For fluffier pancakes, separate the egg yolks and whites and beat the whites until stiff peaks form. Fold the egg whites into the batter before cooking.
- Use a cookie scoop instead of a measuring cup to ensure even-sized pancakes.
Storage Instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place pancakes in the microwave for 30 seconds or until warm.
Presentation Ideas:
- Stack the pancakes on a plate and top with additional diced apples and a sprinkle of cinnamon.
- Drizzle with maple syrup or honey.
Garnishes:
- Whipped cream
- Chopped nuts
- Caramel sauce
Pairings:
- Coffee or tea
- Orange juice
- Bacon or sausage
Suggested Side Dishes:
- Scrambled eggs
- Fruit salad
- Hash browns
Troubleshooting Advice:
- If the pancakes are sticking to the skillet, add more butter or cooking spray.
- If the batter is too thick, add a splash of milk to thin it out.
- If the pancakes are not cooking through, lower the heat and cook for a longer period of time.
Food Safety Advice:
- Make sure to wash hands and surfaces before and after handling food.
- Keep perishable ingredients refrigerated until ready to use.
- Cook pancakes to an internal temperature of 165 degrees Fahrenheit.
Food History:
- Berliner Pfannkuchen, also known as jelly doughnuts, originated in Germany in the 19th century.
Flavor Profiles:
- Sweet, cinnamon-spiced pancakes with bursts of juicy apples.
Serving Suggestions:
- Serve warm with additional diced apples and a sprinkle of cinnamon on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: German
Taste: Sweet, Cinnamon, Apple, Delicious, Cinnamon-Y, Apple-Y