Forget about leftovers with this German Apple Pancake. You won't believe how easy it is to make such a scrumptious breakfast treat.
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Course: Breakfast
Cuisine: American
Servings: 2servings
Calories: 377kcal
Ingredients
To Cook the Apples
1medium applecored and very thinly sliced, about 1 cup
1½tablespoonslight brown sugar
⅛teaspoonground cinnamon
1teaspoonfresh lemon juice
To Make the Pancakes
⅓cupall-purpose flour *(see note below for GF alternative)
¼teaspoonkosher salt
⅓cupmilk
3eggs
2tablespoonsbutter
powdered sugarfor serving
Instructions
Preheat the oven to 500°F. 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, for about 5 minutes.
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 it in the oven, this should take about 2 minutes.
When the butter has melted, carefully remove the hot dish from the oven and turn to coat the bottom and sides with the melted butter. Add the cooked apples to the butter and spread them across the pie plate. Pour the pancake mixture over the apples.
Return the pan to the oven and reduce heat to 425°F. 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 generously with powdered sugar, slice and serve.
Notes
* Gluten-Free flour blend: Mix together ⅔ cup brown rice flour and ⅓ cup tapioca starch. Use ⅓ cup of this flour for each batch of pancakes that you make. Store the extra flour in the freezer and use it wherever a small amount of all-purpose flour is called for in a recipe.