Apfelpfannkuchen (German Apple Pancakes) Recipe

Ingredients

2 large cooking apples (yellow delicious, o, r granny smit
1/4 cup butter
1 cup flour
1 cup milk
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp nutmeg, grated
1 confectioners sugar


Directions

Preheat oven to 475. Peel, core and very thinly slice the apples: you
should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over
medium low heat in a small fry pan, and saute the apples until they
are just tender. Keep apples warm while preparing the batter.

Place a 9 or 10 inch cast-iron skillet in the oven to heat for at
least 5 minutes--the pan has to be very hot for this to work. When it
is well heated, add the remaining 2 T sp. of butter to melt and put
the skillet back in the oven; the butter should be very hot buy not
brown when you add the apples and the batter.

Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl
until smooth. Remove the skillet from the oven, quickly arrange the
warm apple slices over the melted butter, and pour the batter evenly
over all. Bake for 15 min., reduce heat to 375 and bake 10 min
longer. The pancake will puff and climb up the sides of the pan.
Sprinkle with confectioner's sugar, then cut in wedges and serve with
maple syrup.

Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to
the hot skillet.

From Cooking From Quilt Country
Submitted By LISE WARING On TUE, 19 DEC 1995
093841 GMT


Servings: 6 servings

 

 

Apfelpfannkuchen (German Apple Pancakes) Recipe brought to you by Recipe Ideas


Categories: Apple; Breakfast; Cake; Fruit; German


The History of Recipes

Experts have traced the existance of recipes way back into history, in truth as far back as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these old cookbooks were just basic hieroglyphic instructions for food preparation.

Interestingly, the oldest recipe discovered so far, according to academics is a series of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`.

Later on, in Roman times 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were split into starters, entrees and desserts, something we still use today. He also describes how the ancient chefs made use of many different spices and herbs, including some familiar names for example basil, mint and parsley.

During the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that fine cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down the recipes of their peers.

By the arrival of the 1900s, cookery books were in high demand, as a result of higher levels of literacy, people having increased spare time and having more disposable income.

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