German Apple Pancake
A delightful blend of tender baked apples and a puffy pancake, perfect for breakfast or dessert.
Ingredients
For the apple mixture
- 4 pieces apples (use 4 medium/large apples or 5 if they are smaller) Use a mix of sweet and tart apples for complex flavor.
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/4 cup butter, softened To be mixed with the apple mixture.
For the pancake batter
- 1 cup all-purpose flour Can be substituted with gluten-free flour for a gluten-free option.
- 6 pieces eggs
- 1 cup milk
- 1/2 teaspoon vanilla
- 3 tablespoons sugar
- Powdered sugar (optional) For serving.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Grease or spray a 13x9 baking dish.
- Core, peel, and slice the apples.
- In a medium bowl, mix the apple slices with 1/4 cup of butter, brown sugar, and cinnamon. Heat this mixture in the microwave on high for 3-5 minutes until the apples are tender, stirring twice during the cook time, or cook on the stovetop in a skillet.
- Mix the apple mixture well and spoon it evenly into the prepared baking dish.
Batter Preparation
- In a medium to large bowl, combine the remaining ingredients: flour, eggs, milk, vanilla, and sugar. Mix until everything is well blended.
- Pour or spoon the pancake mixture evenly over the apple layer in the baking dish.
Baking
- Bake for 25-28 minutes. The middle should be set, and the pancake should be puffed up with nicely browned edges.
- Let it sit for a few minutes before cutting. Serve as is or sprinkle with powdered sugar.
Notes
To store leftovers, let the pancake cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat pieces in the microwave or oven when ready to enjoy.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 15g
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