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Edible Delight! Apple Panakuchen

A few weeks ago I watched one of my favorite shows on FoodNetwork’s “Diners, Drive-Ins and Dives.” I cannot remember where this episode was filmed or to which lovely Dive I need to credit, but the Apple Panakuchen was my inspiration this morning. I remembered that this lovely thing was a concoction of spiced near-candied apples baked into a thin eggy batter in a smallish pan, finished in the oven as a puffy delight. So I began with my apples.

  • 1 large Golden Deliscious Apple, cored, quartered and sliced thin across the quarter
  • 1 T. Butter
  • 1/4 c. Brown Sugar
  • 1/4 t. Cinnamon
  • 1/8 t. Ground Cloves
  • Good Grind of Nutmeg
  • Good Grind of Sea Salt
  • 1/4 c. Water

Place all the ingredients into a covered sauce pan on medium. Allow the mixture to come to a bubble and soften for about 10 minutes. Uncover the pan and continue to bubble the apples until liquid reduces to about 1/3. Check on it so the sugars do not burn. The apples would be good on ice cream at this point.

Time to start on the main event – preheat your oven to 400°F and put an oven safe pan into it to heat. You can also use 2 metal pie pans 9″ diameter if you want to make the entire recipe at once.

  • 2 T. Butter, separated
  • 4 large Eggs
  • 3/4 c. Milk
  • 3/4 c. All Purpose Flour
  • Good Grind of Sea Salt
  • Prepared Apple mixture

Measure the flour and salt into a medium sized mixing bowl. Measure the milk into a second bowl and whisk the eggs with the milk. Add 1 T. butter to each hot pan in the oven to melt. Once the butter is melted, add the egg mixture to the flour mixture and whisk vigorously together, about 1 minute. Pull both pans out of the oven carefully – they are HOT! and swirl butter over and up the insides of the pan. Place half the apple mixture into each pan, it will sizzle. Pour half of the batter over the apples in each pan and place back into the oven. Let bake for 20-25 minutes. It will puff and rise above the edges of the pan, becoming golden brown and delicious!

Panakuchen in Oven

The panakuchen should slide right out of the pan and will start to fall as soon as it comes out of the oven. Serve it either right side up or upside down by itself or with butter and maple syrup.

Apple Panakuchen with butter and maple syrup


Posted by on September 15, 2012 in Uncategorized


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– Its been a very long time since I have posted anything here.  Hopefully I can change that habit of not sharing with anyone.

Recently, I purchased a new Canon EOS Rebel T3 and started using it on all those wonderful things that are available to us in nature and from our kitchens.  I have been comparing them to pictures taken with my FUJIFILM PinePix and my cell phone camera.  So far each of those lovely pieces of equipment have been useful to me and provide their own unique point-of-view for a project.

-Cell phone camera for a quick quirky memory: Awesome old car parked in a shopping district, complete with parking ticket.

-FUJIFILM FinePix point-and-shoot digital camera: Beautiful view from the dining room off of a Rock River restauraunt in Watertown, WI area.

-Canon EOS Rebel T3 DSLR: Evening outside in the cool December air with a clouded sunset ending.

But I think more than equipment, its being in the right place at the right time.

-FUJIFILM FinePix series of 4 pictures knit together using AutoStitch panoramic software: Summer cloud burst in Kansas.

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Posted by on December 3, 2011 in Uncategorized