Fall Buffet with Apple Pancakes

Apple Pancakes

 

Fall slowly arrives, so we’re finally saying Bikini Goodbye! and chef hat Hello! During those days with high temperatures no one of us really enjoyed standing in front of the hot stove to sizzle or roast. Now, with a cool breeze from the porch door, the heat of the oven is more than welcome and it’s fun again to warm up while slicing ingredients, stirring broths and shaking pans.

In my opinion that’s a fantastic reason to celebrate, don’t you think?! So, let’s invite a couple of friends and spoil them with a wonderful brunch! A nice glass of sparkling wine, something delicious on the table and the third season can culinarily start.

 

Apple Pancakes

 

Of course, on such an occasion, classics like slices of baguette, smoked salmon and boiled eggs would be a safe option. However, let me pitch another idea to you and I know you will be convinced as soon as you see it:

A Fall Buffet with Apple Pancakes

 

Apple Pancakes

 

The apple season is just starting and I really don’t know anyone who doesn’t love pancakes. Just think of the delicious scent infusing your apartment moments before your friends arrive. As soon as they see your buffet with the glasses of sparkling wine, the steaming pancakes and some colorful sides, they will praise your plan to host a party with those delicious seasonal treats.

 

Ideas for sides to eat with the apple pancakes:

  • Classic and sweet with powdered sugar
  • Exciting with basil and agave syrup
  • Savory with brie, thyme and walnut-honey
  • Bold with berries and a shot of gin

 

 

INGREDIENTS

for 6 people – preparation time 50 min + (30 min cooling time)

5 apples (tarter varieties like Fuji, Granny Smith)

3 cups bread flour

1 ¾ cup milk

6 eggs

1 lemon,

6 tbsp vegetable oil

salt

 

PREPARATION

Separate the eggs. Put the egg whites in a tall bowl and place in the fridge. Whisk the yolks and the milk in a medium sized bowl. Add the flour gradually while stirring. Put the batter in the fridge for about 30 minutes.

In the meantime, core the apples (optional) and cut into ¼ – ½ ” slices. Squeeze the lemon and mix the juice with the apple slices.

Remove the batter and the egg whites from the fridge. Add a pinch of salt to the egg whites and beat until soft peaks form. Fold egg whites into batter in two additions.

Preheat the oven to 170 °F and place a casserole dish on the middle rack. Heat a large pan to medium heat. Slide the apple slices gradually into the batter. When they are completely covered, use a spoon to drop the slices into the pan. Bake in 1 tablespoon of oil until golden brown for 3 – 4 minutes each side.

Put the finished pancakes in the casserole dish in the oven and keep warm until all apple pancakes are ready. Enjoy with various sides (see text above).

 

Fall Apple Pancakes

09/04/2018
: for 6 people
: easy

By:

Ingredients
  • 5 apples (tarter varieties like Fuji, Granny Smith)
  • 3 cups bread flour
  • 1 ¾ cup milk
  • 6 eggs
  • 1 lemon,
  • 6 tbsp vegetable oil
  • salt
Directions
  • Step 1 Separate the eggs. Put the egg whites in a tall bowl and place in the fridge. Whisk the yolks and the milk in a medium sized bowl. Add the flour gradually while stirring. Put the batter in the fridge for about 30 minutes.
  • Step 2 In the meantime, core the apples (optional) and cut into ¼ – ½ ” slices. Squeeze the lemon and mix the juice with the apple slices.
  • Step 3 Remove the batter and the egg whites from the fridge. Add a pinch of salt to the egg whites and beat until soft peaks form. Fold egg whites into batter in two additions.
  • Step 4 Preheat the oven to 170 °F and place a casserole dish on the middle rack. Heat a large pan to medium heat. Slide the apple slices gradually into the batter. When they are completely covered, use a spoon to drop the slices into the pan. Bake in 1 tablespoon of oil until golden brown for 3 – 4 minutes each side.
  • Step 5 Put the finished pancakes in the casserole dish in the oven and keep warm until all apple pancakes are ready. Enjoy with various sides.

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