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Swiss Apple Pancakes "Apfelküchlein"

Prep Time:

20 minutes

Cook Time:

10 minutes

Serves:

4-6 Servings

About the Recipe

Even though I grew up in a Swiss household, I did not learn of these delightful pancakes until just recently and I knew I had to try them.
A swiss friend of mine mentioned how she loves apple season precisely because she has fond memories of eating "Apfelküchlein" for breakfast.

"Apfelküchlein" is a term used in both Germany and Switzerland, and it refers to this type of apple fritter or apple pancake. While the name itself may be used in both countries, the dish itself is a popular treat in various regions with slight variations in preparation and presentation.

The history of Apfelküchlein can be traced back to the broader culinary traditions of German-speaking regions, including Germany and Switzerland. It is a dish that has been enjoyed for generations, especially in rural areas where apples were a common and readily available ingredient.

In both Germany and Switzerland, Apfelküchlein is made by dipping apple slices into a pancake-like batter and then frying them until they are golden brown and crispy. The exact recipes and techniques may vary from one family or region to another, but the basic concept of combining apples with a batter and frying them is consistent.

In Germany, Apfelküchlein is often associated with various regional names, such as "Apfelküchle" in Swabia or "Apfelkräpfla" in Baden-Württemberg. These regional variations reflect the diversity of German cuisine.

In Switzerland, Apfelküchlein is a popular dessert or snack, and it is sometimes served with powdered sugar, cinnamon, or a dollop of whipped cream. Swiss cuisine often incorporates apples into a variety of dishes, including desserts, because of the country's apple orchards and the availability of fresh apples.

Overall, Apfelküchlein is a delightful and comforting treat with deep roots in the culinary traditions of both Germany and Switzerland. While its precise origin is challenging to pinpoint, it is a beloved dish in both countries, showcasing the delicious combination of apples and fried batter.

My family certainly can<t get enough of these for breakfast or snack. Good thing they are so easy to make!
Hope you enjoy!

Ingredients

2-3 medium-sized apples, peeled, cored, and sliced into rings

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons granulated sugar

1 large egg

1 cup milk

Vegetable oil for frying

Powdered sugar for dusting

Cinnamon for garnish (optional)

Preparation

Prepare the Apples:

Heat a skillet over medium-high heat and add a small amount of vegetable oil. Once hot, add the apple rings and cook until they become slightly caramelized and tender.

Remove from heat and set aside.


Prepare the Batter:

In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. In another bowl, beat the egg and then stir in the milk.

Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.



Fry the Pancakes:

Heat a skillet or frying pan over medium heat and add enough vegetable oil to coat the bottom. Dip each caramelized apple ring into the pancake batter, allowing any excess to drip off, and then place it in the hot pan.

Cook until the pancake is golden brown on one side, then flip and cook the other side.



Serve:

Remove the apple pancakes from the pan and place them on a paper towel to remove excess oil. Dust them with powdered sugar and a sprinkle of cinnamon if desired.

Serve them warm.




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