Carlyn berghoff came to show us scrumptious Bavarian apple pancakes! Surprise your family with this mouth-watering recipe any time of the day. Carlyn is the author of "The Berghoff Family Cookbook: From Our Table to Yours, Celebrating A Century Of Entertaining," and had lots of ideas to share with us.
Bavarian Apple Pancakes
Makes sixteen 8-inch pancakes.
From The Berghoff Family Cookbook
Copyright 2007, Andrews McMeel Publishing
This Old World treat, brought to America by German immigrants, has flourished in the New World and stood the taste test of time. It was a favorite on Berghoff's menu until 1944, and it became a Berghoff family favorite. The pancakes are easy to prepare, and the batter can be made one day ahead and refrigerated. We often mix the batter the night before so that when we get up in the morning all we need is a hot skillet. Topped with confectioners' sugar, fresh berries, bananas, or yogurt and fruit, they make an extraordinary breakfast. You can even top the warm pancakes with ice cream and berries for a simple but excellent dessert.
Ingredients:
- 2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
4 large eggs
1 to 1 1/4 cups milk
2 teaspoons canola oil
2 teaspoons vanilla extract
2 teaspoons grated orange or lemon zest
4 cups peeled, cored, and diced Jonathan, Granny Smith, or Fuji apples
Nonstick cooking spray
Optional toppings: confectioners' sugar, fresh fruit, yogurt, or ice cream
Method:
In one bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, combine the eggs, 1 cup of the milk, and the oil, vanilla, and zest, and mix well. Make a well in the center of the dry ingredients and slowly incorporate the wet ingredients, blending thoroughly. Add the diced apples. If the batter is too thick to spread out easily when spooned into a hot skillet, add more milk little by little. If you choose to make the batter one day ahead, cover and refrigerate without adding the apples until ready to use.
Heat a nonstick 10-inch skillet over medium heat and lightly coat with nonstick cooking spray. Add a thin layer of batter (about 1/2 cup) and let brown on one side. With a spatula, gently flip and brown the other side. The pancake should be about twice as thick as a crepe (1/16 to 1/8 inch). Re-spray the pan with nonstick cooking spray before cooking each pancake.
Fold the cooked pancakes in half, and serve two per serving. Top with confectioners' sugar, fresh fruit, ice cream, or yogurt. You may also serve with fruit or maple syrup.
Apple Strudel
(Serves 6 to 8)
Ingredients:
- 1 1/4 cups apple juice
2 tablespoons cornstarch
1/2 pound Granny Smith apples, peeled, cored, and sliced 1/4-inch thick (5 cups)
1/2 cup dark seedless raisins
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/3 cup chopped pecans
4 sheets phyllo dough
1/3 cup (5 1/3 tablespoons) melted butter
3 tablespoons fine dry bread crumbs*
Confectioners sugar, for garnish
Vanilla ice cream, for garnish
Method:
In a small bowl, create a slurry by combining 1/4 cup of the apple juice with 2 tablespoons of cornstarch; mix until smooth and set aside.
In a large saucepan over medium heat, cook the apples with the remaining apple juice, and the raisins, sugar, and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add to the apple mixture, stirring constantly until smooth and lump free. Simmer 1 more minute, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover, and chill.
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
Lay out one phyllo sheet on a clean, flat, lightly floured surface. Brush with melted butter and sprinkle with 1 tablespoon of dry bread crumbs. Repeat this procedure with two more layers of phyllo, butter, and crumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto phyllo surface, leaving a 1/2 inch clean edge on all sides. Roll into a log, folding edges at each end beneath the log, and brush with melted butter. Carefully place the strudel on the prepared baking sheet, seam side down. Bake the strudel for 15 to 18 minutes, or until golden brown. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices and sprinkling with confectioners' sugar just before serving. Serve plain or with ice cream.
*Note: We substitute dried cake crumbs for bread crumbs, using what is saved after leveling the tops of baked cakes before frosting.
Old World Apple Cake
(Makes one 8-inch square cake/serves 8)
Sauce:
- ½ pound (2 sticks) unsalted butter
1 ¼ cups of granulated sugar
¾ cup heavy cream
3 tablespoons Berghoff bourbon
1 teaspoon vanilla extract
Cake:
- ¼ pound (1 stick) unsalted butter, softened, plus 1 tablespoon for pan
1 cup all-purpose flour, plus 2 tablespoons for pan
¾ cup toasted chopped pecans
½ cup brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
¼ teaspoon salt
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups peeled, cored, and minced Granny Smith apples
Make the Sauce:
In a small saucepan, melt the butter over medium heat. Add the sugar and cream, and bring to a boil. Decrease the heat and simmer, stirring constantly, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the bourbon and vanilla. Set aside until ready to use as directed.
Method:
Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of an 8-inch square cake pan. Tap out any excess flour and set the pan aside.
In a small bowl, combine the pecans and brown sugar; set aside. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and sat; mix well and set aside.
With an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the egg and vanilla, and continue to beat until very light. Stir into the flour mixture and add the apples. Spoon the batter into the prepared pan. Sprinkle the pecan mixture over the top of the batter. Bake for 30 to 35 minutes, or until firm. Remove from the oven and place the pan on a wire rack.
Spoon half of the sauce over the hot cake and allow to cool completely before serving.
Cut the cake into eight pieces and serve with the remaining, warmed sauce on the side.
Buy the book: Berghoff Family Cookbook
www.amazon.com
About Carlyn A. Berghoff:
Carlyn A. Berghoff is a fourth-generation member of one of Chicago's most prominent restaurant families, the owners of The Berghoff Restaurant, a tradition in downtown Chicago since 1898. In 1986, she founded Carlyn Berghoff Catering, nor Artistic Events by Carlyn Berghoff Catering, which ranks among Chicago's premier event planning companies. Artistic Events has been featured in national magazines and newspapers. She received a prestigious Augie award for the "Outstanding Corporate Event" from the Culinary Institute of America. She has been named "Woman of the Year" by Chicago Women in Hospitality, and "New Entrepreneur of the Decade" by Meeting Planners International, Chicago Chapter. In addition, Carlyn is a partner with her brother Peter, in the Berghoff Café at Chicago's O'Hare Airport.
Carlyn is a graduate of the Culinary Institute of America. She earned a bachelor's degree in Hospitality Business from Florida International University. As Carlyn Berghoff McClure, she is the mother of three small children and is using her culinary expertise for her favorite project: raising healthy children and teaching them to love food and develop nutritious eating habits.
Carlyn has recently become a permanent online consultant for the I-parenting.com, the leading resource website for parents with young children, which boasts 1.5 million unique visitors per month. She is also a certified Spin instructor.
