Pump Some Iron With This Deliciously Unique German-Style Apple Pancake Recipe
The six-ingredient recipe fun in celebration of FBG’s sixth birthday continues today with a pretty epic German-Style Apple Pancake recipe. Well, I think it’s pretty epic at least. I mean, Kristen has us covered with a yumtastic 6-layer salad and Karen showed us how to seriously impress our foodie friends with just six ingredients. So, clearly, we needed dessert, right? Right!
And this is no usual dessert. First, I’m not a German food expert, but when I saw the recipe for pfannkuchen, aka German-Style Apple Pancake, in the new book I was just sent, Cast Iron Cooking for Vegetarians, I was intrigued. Apple “pancakes” that are more like a crepe made with just apples, lemons and eggs for the most part? Sign me up!
Second, lately I’ve been pretty smitten with my cast iron skillet. And seeing that iron is the traditional gift of the six-year anniversary, I thought, hey, what better way to celebrate than with a recipe made in my cast iron skillet?!
So, what I did was take the German-Style Apple Pancake recipe from the book and put my own little FBE-a-fied twist on it so that it was gluten-free and more Paleo. I subbed coconut milk for the whole milk, ghee for the butter and arrowroot powder for the cornstarch. (Oh, and for the record, I’m not counting salt and butter as an official ingredient. House rules ’cause it’s pretty much impossible to cook anything tasty without some salt and fat! Hehe.)
German-Style Apple Pancake Recipe
Ingredients
1 large apple, peeled and thinly sliced
1 large lemon, juiced and zested
4 large eggs, separated
1/2 cup unsweetened coconut milk
2 tablespoons sugar
2 tablespoons arrowroot powder
1/2 teaspoon salt
2 tablespoons ghee or butter
Directions
Preheat your oven to 400 degrees. Heat your cast iron skillet over medium heat until hot, about 3 minutes.
In a bowl, combine apple slices with 1 tablespoon of lemon juice and set aside.
In a large bowl, beat together the egg yolks, milk, sugar, arrowroot powder, salt and lemon zest.
In a separate bowl, whisk together the egg whites into soft peaks. Using a flexible spatula, gently fold the yolk mixture into the egg whites until just mixed.
Add the ghee to the heated cast iron skillet until melted and bubbly. Add the apple slices, turn them to coat, and then arrange them in a single layer in the skillet.
Pour the egg mixture over the apples.
Partially cover and cook for 10 minutes.
Uncover the skillet and transfer to the oven for another 15 minutes or until the edges are brown and the middle is set.
(I over did mine just a bit so watch the time closely!) Remove from the oven.
Sprinkle with the remaining lemon juice and serve.
If you’re making this in May 2015 or after, FBG will be 7, so go ahead and sprinkle on some powdered sugar (we another ingredient, right?!) for a true pfannkuchen experience …
Even though my first go at this was a bit blackened, we gobbled it up. And it took some serious self control for Ryan and I to not polish off the whole apple pancake in one night. Good thing it’s pretty quick and easy to make!
Have you ever made pfannkuchen before? This one is going to definitely be a repeater in my kitchen! —Jenn
Comments
Not a usual fan of german food but might give this one a shot, looks tasty. 🙂
Comments are closed.