German Apple Pancake
This recipe creates a delightful German Apple Pancake, serving four. It features thinly sliced apples sautéed in butter and cinnamon sugar, then baked under a light, custardy batter in an oven-safe skillet until golden and puffed. A warm, comforting dish, perfect for breakfast or a sweet treat.
Equipment
- 1 Oven-Safe Skillet A 10-inch cast iron skillet is ideal for even heat distribution.
- 2 Mixing Bowls One for batter, one for apples.
- 1 Whisk
- 1 Paring Knife For peeling and coring apples.
- 1 Cutting Board
Ingredients
Main
- 3 eggs
- 1/3 cup flour
- 1/2 cup milk
- 1/4 esp. salt
- 2 apples peeled, cored and sliced thinly
- juice of 1 lemon
- 4 Tbsp. butter divided
- 1/2 tsp. cinnamon
- 1/4 cup sugar
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium mixing bowl, whisk together the 3 eggs, 1/3 cup flour, 1/2 cup milk, and 1/4 tsp. salt until the batter is smooth. Set aside.
- Peel, core, and thinly slice the 2 apples. Toss them immediately with the juice of 1 lemon to prevent browning.
- In a large oven-safe skillet (e.g., 10-inch cast iron), melt 2 Tbsp. of the butter over medium heat on the stovetop.
- Add the prepared apple slices to the skillet and sauté for 5-7 minutes until they begin to soften.
- Sprinkle the apples with 1/2 tsp. cinnamon and 1/4 cup sugar, stirring to coat. Cook for another 1-2 minutes until fragrant and slightly caramelized.
- Melt the remaining 2 Tbsp. butter and stir it into the prepared batter. Pour the batter evenly over the sautéed apples in the skillet.
- Immediately transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the pancake is significantly puffed, golden brown around the edges, and set in the center.
- Carefully remove the skillet from the oven, slice the pancake into wedges, and serve warm.
Notes
Achieving the perfect German Apple Pancake hinges on a few key details. Ensure your oven-safe skillet is adequately preheated before adding the butter and apples; this jumpstarts the caramelization and prevents a soggy base. Slice apples uniformly thin for even cooking and a tender texture, tossing them with lemon juice to retain color. For a richer flavor and crispier edge, use clarified butter or a mix of butter and a high-smoke point oil. The batter should be smooth, without overmixing, to keep the pancake light and airy. Serve immediately, perhaps with a dusting of powdered sugar or a dollop of crème fraîche, for an elevated breakfast or dessert experience.