Who needs Waffle House when you have Mom's secret recipe?

Day 1

Saturday, January 01, 2011

After an amazing night out on the town for New Years Eve in Stuttgart, Germany my husband and I were in the mood for some breakfast food. Back in the states, we could have hit up any number of establishments to satisfy our hunger but unfortunately here in Germany, the only place open was McDonalds. Since we are usually healthy eaters, I was not as excited as my husband was to splurge on such an unhealthy meal, especially after only hours earlier I made my New Years Resolution...to lose weight!


I offered to drive us home (since I was our DD!) and make us German Apple Pancakes at 4 a.m.! Once we got home, I called my Mom to wish her and my Dad a "Happy New Year" (it was only 10:00p.m. back in North Carolina) and to ask her for her secret recipe. Every time I tried to make these they came out too dry and too thick. She suggested I add more milk and spoon less batter into the skillet. German apple pancakes are supposed to look more like crepes, than American pancakes and they are much sweeter. 

Mom's recipe for German Apple Pancakes (Apfelpfannkuchen)

Ingredients 

• 1/4 cup plus 2 teaspoons sugar
• 1/2 teaspoon cinnamon
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 cups whole milk
• 4 large eggs
• 1 1/2 lb Gala apples (3 or 4)
• 2 tablespoons fresh lemon juice
• 3/4 stick (6 tablespoons) unsalted butter, cut into 12 pieces

Yield: Makes 4 to 6 servings (about 12 pancakes)

Preparation 

1. Preheat oven to 200°F
2. Stir together 1/4 cup sugar and cinnamon and set aside
3. Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl
4. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition
5. Peel apples, then cut into 1/8-inch thick matchsticks and toss with lemon juice in a bowl
6. Fold apples and juice into batter.
7. Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom
8. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total
9. Slide pancake onto a platter and keep warm in oven (if you can wait to eat :)
10. Make more pancakes with remaining butter and batter in same manner
11. Sprinkle with cinnamon sugar, or powdered sugar and serve immediately

Note: Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.

Although they still weren't as delicious as Mom's, these were the best ones I've ever made. Not a bad way to start the new year off, seizing the day!

Life is short, God's way of encouraging a bit of focus.  ~Robert Brault