German Apple Pancake…

I’m serving this simple German Apple Pancake for Memorial Day’s special dessert! The smell of the apples cooking in the oven will drive your family and friends wild – let alone the taste of this Apple Pancake after it is baked. You couldn’t serve a better pancake recipe to your family and friends for breakfast or brunch or dessert top with vanilla ice cream.

This super-huge pancake is made from a simple batter that is poured over sautéed apples then baked until puffy and golden brown. Delicious!  This is a terrific ‘special day’ recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it.

The dramatic presentation of this German pancake—it puffs up gloriously—as well as the recipe’s rich, custard-like texture make it a tasty delight. You can use any type of firm, tart apple such as Granny Smith, Pippin, Northern Spy, or Sierra Beauty.

Enjoy some dessert for a change…

Ali in the Valley

German Apple Pancake

  1. 4 eggs

  2. 1/2 cup all purpose unbleached flour

  3. 1/2 tsp baking powder

  4. 1 tbsp sugar

  5. 1 pinch salt

  6. 1 cup milk

  7. 1 tsp vanilla extract

  8. 2 tbsps unsalted butter (melted)

  9. 1/2 tsp ground nutmeg

  10. 1/4 cup unsalted butter

  11. 1/2 cup white sugar (divided)

  12. 1/2 tsp ground cinnamon

  13. 1/2 tsp ground nutmeg

  14. 1 tart apples (large, peeled, cored and sliced)

  1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight. Preheat oven to 425 degrees F (220 degrees C). Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

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