Magnolia Pancake House | Apfel Pfannekuchen
I'm a Food Network junkie, this you already know. I especially love the show Diners, Drive-Ins & Dives, and use it as my own food road map whenever I travel to the US, so far it hasn't let me down. Thanks Guy!
So while looking at potential places to visit for an upcoming trip to Las Vegas, I stumbled across a recipe for Apfel Pfannekuchen courtesy of Magnolia Pancake Haus in San Antonio, Texas. This place is made famous for their pancakes, and I like pancakes, especially German style pancakes. Twist my arm it looks like it's pancakes for the family on this holiday Monday.
This breakfast is pretty much what you'd get if Apple Pie married Pancakes and had babies, thus, making it perfect for breakfast and dessert.
Now to get back to my original task of Vegas restaurants....
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1 Granny smith apple, peeled, cored and thinly sliced
1/2 cup whole milk
1 Tbsp vanilla extract
1/2 cup all-purpose flour
1 teaspoon granulated sugar
1/2 tsp salt
1/2 cup brown sugar
4 Tbsp cold butter
powdered sugar and whipped cream for serving
Preheat oven to 400F.
In oven safe skillet, add cinnamon, nutmeg and apples. Saute over medium-low heat until slightly soft, 3-5 minutes.
Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are okay)
Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the centre of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter) Cook until small bubbles form around the edge.
Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar and top with whipped cream if desired.
recipe courtesy Magnolia Pancake Haus via Food Network