Print Recipe

German Apple Pancake

Servings: 2 servings


  • 1/3 cup flour see note below for GF version
  • 1/4 teaspoon kosher salt
  • 1/3 cup milk
  • 3 eggs
  • 2 tablespoons butter
  • 1 small apple cored and very thinly sliced
  • slightly heaped tablespoon light brown sugar
  • dash of cinnamon
  • scant 1/2 teaspoon fresh lemon juice


  • Preheat the oven to 500 degrees. In a  small saucepan, combine the apples, sugar, cinnamon and lemon juice. Stir to combine and cook over medium heat until golden brown, stirring occasionally. While the
  • apples are cooking, whisk together the flour, salt and milk. Add the eggs, whisk again and set aside. Place the butter in a glass pie plate and melt in the oven.
  • When the butter has melted, carefully remove the hot dish from the oven and turn to coat bottom and sides with the melted butter. Add the cooked apples to the butter and then pour the pancake mixture over the apples.
  • Return the pan to the oven and reduce heat to 425 degrees. Bake for 18 minutes; the sides of the pancake will rise over the rim of the pie plate and brown slightly. Using hot pads, remove from the oven and place a large plate on top of the pancake. Invert the pie plate over the plate to release the pancake. Dust with powdered sugar, slice and serve. Enjoy!
  • Gluten Free Flour: Mix together 2/3 cup brown rice flour and 1/3 cup tapioca starch. Use 1/3 cup of this flour for each batch of pancakes that you make. Store the extra flour in the freezer and use wherever a small amount of flour is called for in a recipe.