Howdy friends! I originally came across this recipe in a booklet that came with my Oster Kitchen Center more years ago than I can count! My hubby and I first started making it not long after we first married, and we’ve adapted it over the years to make it our own.
I always start craving it the minute the weather starts
turning cool each fall. I guess it’s supposed to be a breakfast food, but
we generally have it for supper. For me it has become the definition of
“comfort food.”
Sometimes, my sweet husband has it ready and waiting for
me when I come in from a long day at the office. Having that wonderful
aroma and that sweet guy greet me at the front door reminds me how grateful I
am for the blessings of home.
Do you have any recipes that bless you that way? If
so, please share them!!
Apple Pfannkuchen
Batter:
1 cup skim milk (or whatever type of milk
you prefer)
1/2 cup HEB Real Eggs (or 2 actual eggs)
1/3 cup all-purpose flour
1/3 cup whole wheat flour (if you don’t
have wheat flour, just use 2/3 cup all-purpose - that’s what the original
recipe called for anyway)
3 Tablespoons Whey Low (you can also use regular sugar if you prefer)
1/4 teaspoon salt (the original recipe
called for 1/2 tsp., but I cut that amount in half with no real flavor loss)
1/2 teaspoon freshly grated lemon peel (you
can use dried, but the fresh adds a much brighter flavor)
2 Tablespoons butter, melted
Put milk eggs, flours, sugar, salt & lemon peel into blender
container. Cover and process at a medium speed until well blended.
Pour butter into a 9” pie plate (you can
use a cast-iron skillet, if you prefer) and turn the plate until the
butter is evenly distributed, making sure to butter the sides as well as the
bottom.
Bake at 400°F for 30 to 35 minutes. (It’s
ready when it gets puffy and deep golden brown.)
Pour apple filling (or whatever filling
you prefer) into center of Pfannkuchen and serve immediately.
The pancake will collapse soon after removal from the oven.
NOTE: Pfannkuchen is also good served with a simple
topping of fresh berries (strawberries, blackberries, raspberries, blueberries,
or whatever you have on hand) and a little powdered sugar.
Apple Filling:
2 Tablespoons butter
2 cups diced Granny Smith apples (The
original recipe called for peeled, sliced apples, but I prefer diced - it’s
easier to eat that way - with the peels on. The peels are yummy and add
color along with a nutrition boost!)
2 Tablespoons Whey Low (again, you can also regular sugar if you prefer)
1 Tablespoon sugar (the original recipe
calls for 3 Tbsp. sugar - I generally substitute Whey Low for the entire amount, but in
this case adding some real sugar helps with the caramelization process)
1/2 teaspoon ground cinnamon
Hillshire
FarmTurkey Lit’l Smokies sliced, optional (I usually use about 10
or 12 of them - the original recipe didn’t include these, but my husband came
up with the idea of adding them, and it was so good that we’ve made it part of
our recipe!)
(I’ve also served regular smoked sausage links, on the
side, in place of the Lit’l Smokies)
Melt butter in a large skillet. Add apples, sugars & cinnamon
and cook over medium-low heat until the apples are tender. (I usually have the apples already diced, so I can
start cooking them when I put the Pfannkuchen into the oven.)
Stir in the sausage (it’s pre-cooked)
and cook it just long enough to get hot.
PLEASE give this one a try…it’s soooooooooo good!!
Feel free to make it your own as well, but let me know what variations you
try. I’m always open to new ideas.
Have a GREAT weekend my friends!
Blessings,
--Faithy
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