The best delicious German Apple Pancake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this German Apple Pancake recipe today!
Hello my friends, this German Apple Pancake recipe will not disappoint, I promise! Made with simple ingredients, our German Apple Pancake is amazingly delicious, and addictive, everyone will be asking for more German Apple Pancake.
What Makes This German Apple Pancake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this German Apple Pancake.
Ready to make this German Apple Pancake Recipe? Let’s do it!
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PANCAKE
3 lg EGGS
3/4 c MILK
3/4 c WHITE FLOUR
1/2 ts SALT
1 1/2 TBS.UNSALTED BUTTER
1/2 c THIN-SLICED APPLES
FILLING
1 lb TART, FRESH APPLES
1/4 c MELTED BUTTER
1/4 c SUGAR
POWDERED CINNAMON AND NUTMEG
TOPPING
2 tb MELTED BUTTER (OPTIONAL)
POWDERED SUGAR
Several mailings ago someone mentioned a Roscho Oven Pancake Pan and wanted
to try an apple pancake in it. I am familiar with that pan and I knew I had
a wonderful recipe for a German Apple Pancake in a cookbook called the
Vegetarian Epicure by Anna Thomas. I searched my library for that cookbook
and couldn’t find it. I was perplexed because I am not one who loses
cookbooks on a regular basis. I sort of resigned myself to the fact that I
must have given it away when I came across it on yet another bookshelf
specifically for books on canning and preserving. So even though I am a
little late and many wonderful apple pancake recipes have been submitted
here is one that I have tried several times, like very much and think will
work well in the oven pancake pan.
PREHEAT THE OVEN TO 450 DEGREES. BEAT TOGETHER THE EGGS, MILK, FLOUR, AND
SALT UNTIL VERY SMOOTH. ADD SOME VERY THINLY SLICED APPLES. IN A HEAVY 12
INCH SKILLET MELT ABOUT 1 1/2 TABLESPOONS BUTTER. AS SOON AS IT IS QUITE
HOT, POUR IN THE BATTER AND PUT THE SKILLET IN THE OVEN. AFTER 15 MINUTES,
LOWER THE OVEN TEMPERATURE TO 350 DEGREES AND CONTINUE BAKING FOR ANOTHER
10 MINUTES. THE PANCAKE SHOULD BE LIGHT BROWN AND CRISP.
DURING THE FIRST 10 0R 15 MINUTES OF BAKING, THE PANCAKE MAY PUFF UP IN
LARGE BUBBLES. IF IT DOES, PIERCE IT THOROUGHLY WITH A FORK OR SKEWER.
WHILE THE PANCAKE IS BAKING, PREPARE THE APPLE FILLING. PEEL AND THINLY
SLICE A POUND OF APPLES. SAUTE THEM LIGHTLY IN 1/4 CUP BUTTER AND ADD 1/4
CUP SUGAR. SEASON TO TASTE WITH CINNAMON AND NUTMET. THE APPLES SHOULD BE
JUST TENDER, NOT TOO SOFT. ABOUT 8 TO 10 MINUTES OF COOKING OVER A MEDIUM
FLAME SHOULD BE PLENTY. (THE FILLING CAN BE PREPARED AHEAD AND REHEATED
JUST BEFORE SERVING.)
WHEN THE PANCAKE IS READY, SLIDE IT ONTO AN OVAL PLATTER, POUR THE APPLE
FILLING OVER ONE SIDE, AND FOLD THE OTHER SIDE OVER,. A LITTLE MELTED
BUTTER CAN BE POURED ON IF YOU CHOOSE, AND THE WHOLE THING CAREFULLY
SPRINKLED WITH POWDERED SUGAR THROUGH A SIEVE. SERVE IT AT ONCE, SLICiNG
PIECES OFF CROSSWISE.
This can be a special day breakfast for two or three people, a light late
supper, or a beautiful warm dessert for four to six people. (top with
vanilla ice cream, yum).
Yields
1 Servings
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