German Apple Pancake
This traditional German apple pancake features a light, puffed batter baked over a layer of tart, cinnamon-spiced apples. It is an excellent choice for a special breakfast or brunch. The recipe recommends using tart apple varieties such as Granny Smith or Jonagold for the best flavour. It is adapted from a classic cookbook and serves four people.
Ingredients
- 2 tart apples, peeled, cored, thinly sliced
- 3 tablespoons sugar
- 1 lemon, juice of
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter
- 3 eggs
- 3/4 cup milk
- 3/4 cup flour
- 1/2 teaspoon salt
- confectioners' sugar
Method
- In a medium bowl, toss the thinly sliced apples with the sugar, two tablespoons of lemon juice and the ground cinnamon until evenly coated.
- Place two tablespoons of butter in a skillet and melt it. Add the apple mixture and cook for 3 minutes until softened, then set aside.
- Preheat your oven to 450 degrees.
- Whisk the eggs and milk together in a bowl until blended. Whisk in the flour and salt to create a batter that may be slightly lumpy.
- In a 10-inch ovenproof skillet, melt the remaining four tablespoons of butter until it just starts to brown, about 2 minutes. Arrange the cooked apples in the pan and pour the batter over them.
- Bake the pancake for about 20 minutes until it is puffed and golden brown. Carefully invert it onto a large serving platter.
- Drizzle the pancake with the remaining lemon juice and finish with a dusting of confectioners' sugar.
Nutrition (per serving)
Sodium369900 mg
Recipe details
CategoryBreakfast
AuthorHey Jude
