#BrunchWeek: German Apple Pancake

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I love discovering new apple varieties. Especially when apple picking with my family. But it’s not apple picking season near me yet.

After receiving the beautiful Lady Alice apples from Rainier Fruit, I really couldn’t wait to get picking! These apples, even though shipped to me from Washington, tasted like they’d just been plucked from the tree. They might just be the perfect apple, ever!

Unfortunately, I won’t find Lady Alice apples ripe for the picking here in Southern California. Lady Alice apples were created naturally from two different types of apples in the orchard (the parent species still hasn’t been defined)! Nature truly is incredible.

If I could present an apple on a plate as a #BrunchWeek recipe, I would!

Instead, I decided (well, my husband had the idea) to try my hand at German apple pancakes. So, Mom and I took to it! And then we ate it! All.

pancake bite

German Apple Pancake

Ingredients:

Steps:

  1. Place flour, milk, salt, baking powder, and eggs in a blender. Blend. Let rest 30 minutes.
  2. Preheat oven to 400 degrees F. Grease 2 8″ or 9″ round cake pans.
  3. Place 2 tbsp butter in each pan. Put in the oven a few minutes, just until the butter has melted. Remove from the oven.
  4. Divide apples between the two pans.
  5. Give the pancake batter a quick pulse and divide evenly over the apples.
  6. Mix together the sugar and cinnamon. Sprinkle over the pancakes. Bake 25 minutes, until puffed and set.

*This recipe is adapted from http://www.food.com/recipe/kittencals-german-apple-puff-pancake-105212*

German Apple Pancake for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

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BrunchWeek Beverages:

Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:

Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:

Apple Banana Streusel Bread from Family Around the Table
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

BrunchWeek Main Dishes:

Apple, Grape, and Walnut Chicken Salad from Love and Confections

BrunchWeek Fruits, Vegetables and Sides:

Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:

Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

#FoodieExtravaganza: Chocolate

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It’s the first full week of October that means it’s time for another #FoodieExtravaganza!

Before I get into my schpeal about this wonderful group I have to take a moment and FREAK OUT. It’s OCTOBER. It’s the month that my baby boy turns ONE. How did this happen? You’d think having gone through it once already, I’d be prepared for it this time around. Nope!

Okay, sorry about that.

Within #FoodieExtravaganza, each month we take turns hosting and selecting a foodie holiday associated with that month. This month we’re celebrating anything and everything chocolate. Kathleen of  Fearlessly Creative Mammas is our spectacular host today.

It’s been a while since I’ve shared a recipe from our favorite cookbook Brunch at Bobby’s so why not share these chocolate blintzes we made an embarrassingly long time ago. These crepe-like pancakes are folded around a chocolate ricotta filling. I opted to leave my chocolate chips whole instead of chopping them up and my husband and I had differing opinions on that technique. I enjoyed the bonus crunch that the chips provided, but he thought it made those bites a little too chocolate-forward.

Chocolate Blintzes with Chocolate Ricotta Filling

Ingredients:

  • 1 C ricotta cheese
  • 1 1/2 tbsp powdered sugar
  • 1/3 C + 1 tbsp cocoa powder, divided use
  • 1/4 tsp vanilla extract
  • 1/4 C bittersweet chocolate chips
  • 1/4 C diced strawberries (optional)
  • 2 eggs
  • 1/3 C sugar
  • 2 C milk
  • 3 tbsp butter, melted
  • 1 1/2 C flour
  • 1/2 tsp salt

Steps:

  1. Combine the ricotta, powdered sugar, 1 tbsp cocoa powder, and vanilla until smooth. Fold in the chocolate chips (option to chop them) and strawberries. Cover and refrigerate 1-8 hours.
  2. In a large bowl, whisk the eggs and sugar until pale. Add in the milk and melted butter.
  3. In another bowl, sift together the flour, remaining cocoa powder, and salt. Add to the wet ingredients, stirring until smooth. Cover and refrigerate 2-24 hours.
  4. Pour 1/4 C batter into a small greased skillet. (I used non-stick cooking spray between each pancake) Swirl the pan around to create an even pancake. Once the blintz bubbles in the center, flip and cook another minute. Remove from skillet and fill with 2-3 tbsp of your filling. Fold blintzes like you would an enchilada.

*This recipe is modified from Brunch at Bobby’s*

Chocolate Blintzes with Chocolate Ricotta Filling for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other chocolate filled recipes:

Holy Mole Pork Stew from Culinary Adventures with Camilla

Triple Chocolate and Cream Trifle from Fearlessly Creative Mammas

2 Kiss Cupcakes from Sneha’s Recipe

Chocolate Lovers Dream Cake from Cookin and Craftin

Kahlua Chocolate Cake from Making Miracles

Queen Anne Squares from Tara’s Multicultural Table

Hot Fudge Cheesecake Brownies from Cookaholic Wife

Nutty Chocolate Fudge from Basic N Delicious

Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm

Slow Cooker Chicken Mole from Caroline’s Cooking

Simple Chocolate Cake from Passion Kneaded

Chocolate Rugelach from Hardley a Goddess

Crispy Chocolate Surprise Balls from G’Gina’s Kitchenette

Marshmallow Turtle Bars from Food Lust People Love

Gluten Free Chocolate Chip Banana Muffins from Not Too Shabby Gabby

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Disclaimer: This post contains affiliate links.