Thursday, October 10, 2019

German Apple Pancake Recipe


This feels like our first official week of fall here... cooler weather finally arrived!  Despite the heat, we managed a trip to the local apple orchard and as I prepared supper one Sunday evening recently, I grabbed my camera on a whim and took some shots as I was cooking to share one of my very favorite recipes with you! 
(All the apples we came home with from the apple orchard!)
 My mom made German apple pancakes my entire childhood, and when I married, she gave me this recipe along with some other family favorites.  I've now made this for my own family more times than I could possibly count and it's always a crowd pleaser, whether you're cooking for guests or your own family.  I've hoarded this recipe a little, but my mom shared it on her blog a couple years ago (you can find that post here), so I think I'm safe to share it here.  :-)  

I'm posting this recipe now because it's absolutely a perfect fall weekend treat.  You will probably find us eating a German apple pancake and a plate of bacon most Sunday evenings, but it's delicious on a Saturday or Sunday morning too.

  For the pancake, you will need 3 eggs, 3/4 cup milk, 3/4 cup all purpose flour, 1/2 tsp salt and 1 1/2 Tbsp butter.  Preheat your oven to 450 degrees.  I use a large cast iron skillet (12") for this recipe, and I do think it works best, but you can also use a large stainless steel skillet if you do not have a cast iron skillet.  

A couple substitution notes: Whole milk and all purpose flour work best for this recipe as far as getting a good fluffy rise.  However, I've successfully substituted almond milk for whole milk and a GF flour blend for all purpose flour many times and it's still delicious, you just won't achieve the same rise.   

Begin by placing the 1 1/2 Tbsp butter in your skillet and setting it in the oven to melt (but not brown) while you combine the rest of the ingredients.   Whisk together the eggs, milk, flour and salt in a bowl or dump the ingredients in a blender and blend until smooth. 

Remove the hot skillet with the melted butter and carefully swish around so the side of the pan is covered with butter.  Pour the batter in and place in the oven for 15 minutes.  After 15 minutes, reduce the oven temperature to 350 degrees and cook for an additional 10 minutes.  Do not be alarmed when your pancake puffs up in large bubbles... you can pierce them with a fork if you need to, but I personally love all the bubbles.  

(Also note that my butter definitely is browned in this photo... the exact thing I said you shouldn't let happen to your butter in the oven.  Yes, this is exactly the kind of cook I am - ha!  Ugh, if I waited for perfect photos though, I may never post!)

 Meanwhile, take four large apples, and slice them fairly thin.  I leave the peel on. 

 Place them in the skillet with approximately 3 Tbsp butter (or more if you like) and 2 Tbsp maple syrup (completely optional... I usually make ours without any added sweetener). Add a little sprinkle of cinnamon and/or nutmeg if you prefer.  Saute over medium heat until apples are tender, but not too soft.  Set aside.

 Here's a picture of the delicious, bubbly pancake right out of the oven, all crisp around the edges. Remove the pancake from the hot skillet and place on a platter.

 Place the cooked apples on 1/2 of the pancake.

 Then fold the other side of the pancake over the apples. 

 To make this really decadent, sprinkle the entire pancake with a dusting of powdered sugar.  (Also completely optional... but I had to show you how pretty it can be!)

I usually go ahead and cut the pancake into slices before serving, even with guests, as it makes it a lot easier.  Serve immediately!  You can eat this plain as I do, but I always place some maple syrup on the table as well, as my children, husband, and most guests love to drizzle maple syrup over the top (smile).   

I hope you try this and love it as much as we do!  




3 large eggs
3/4 cup milk
3/4 cup all purpose flour
1/2 teaspoon salt
1-1/2 Tbsp butter

4 apples
3-4 Tbsp butter
2 Tbsp maple syrup (optional)
Cinnamon and/or nutmeg (optional)

Sifted powdered sugar for the top (optional)
Maple syrup for serving (optional)


Preheat oven to 450 degrees.  In a 12" skillet, melt 1 1/2 Tbsp butter by placing skillet in the preheating oven (do not let butter brown).  Beat together the eggs, milk, flour and salt in either a bowl or in a blender until smooth.  Remove the hot skillet from the oven and swish the melted butter around the skillet so that the sides are covered in butter.  Pour the batter over the melted butter in the skillet and place in the hot oven.  Bake for 15 minutes.  After 15 minutes, reduce the oven temperature to 350 degrees and bake for an additional 10 minutes.  The pancake should be light brown and crisp.  (During the first 10-15 minutes of baking, the pancake may puff up in large bubbles.  You can either leave these or gently pierce with a fork.  I always leave them.)  

While the pancake is baking, prepare the apple filling.  Core apples and slice thinly.  Place in a skillet with 3 Tbsp butter and maple syrup (optional) and saute over medium heat until apples are tender, but not too soft.  You can season to taste with cinnamon and/or nutmeg if you prefer.  Set aside.

Remove the pancake from the oven and slide it onto an oval platter.  Pour the apple filling over one half of the pancake and then fold the other half of the pancake over the apples.  Sprinkle with sifted powdered sugar.  

Serve immediately with maple syrup. 
Copyright @ Keeping It Cozy. Blog Design by KotrynaBassDesign