Description
This German Apple Pancake recipe features a light, fluffy baked pancake with tender, sweetened tart apples on top. The pancake is prepared by blending eggs, milk, flour, and spices and then baking it in a hot buttered cast-iron skillet until it puffs and browns. The sautéed apple topping adds a warm, fruity contrast that makes this dish perfect for breakfast or brunch.
Ingredients
Scale
Pancake:
- 3 large eggs, room temperature
- 1 cup 2% milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3 tablespoons butter
Topping:
- 2 tart baking apples, peeled and sliced
- 3 to 4 tablespoons butter
- 2 tablespoons sugar
- Confectioners’ sugar, for sprinkling
Instructions
- Preheat the skillet: Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C) to ensure it is hot before adding the batter.
- Make the batter: In a blender, combine eggs, 2% milk, all-purpose flour, salt, and ground nutmeg. Blend until the mixture is completely smooth and homogenous.
- Prepare the skillet: Remove the hot skillet from the oven, add 3 tablespoons of butter, and return it to the oven until the butter has melted and is bubbling, ensuring a rich, crispy base for the pancake.
- Bake the pancake: Pour the blended batter into the hot, buttered skillet. Bake uncovered in the oven at 425°F for about 20 minutes until the pancake puffs up nicely and the edges become browned and crisp.
- Cook the apple topping: While the pancake bakes, in a separate skillet over medium heat, combine peeled and sliced tart apples with 3 to 4 tablespoons butter and 2 tablespoons sugar. Cook, stirring occasionally, until the apples are tender and lightly caramelized.
- Assemble and serve: Spoon the cooked apples over the baked pancake, sprinkle generously with confectioners’ sugar, cut into pieces, and serve immediately for best texture and flavor.
Notes
- Using a cast-iron skillet is key for achieving the perfect crispy edges and puffiness in the pancake.
- Ensure eggs are at room temperature for better blending and improved texture.
- Choose tart baking apples like Granny Smith for the best balance of sweetness and acidity.
- If you prefer, you can adjust sugar in the toppings based on your sweetness preference.
- Serve immediately after baking to enjoy the pancake at its puffiest and crispiest.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 140mg
