German Apple Pancake

We now return to our fall flavor festival.

German Apple Pancake

After making Apple Doodles on Monday, I started thinking about other apple recipes.  The first thing I thought of was a German Apple Pancake.  One of my grandpa’s favorite brunch dishes was this German Apple Pancake recipe, found in a Williams-Sonoma cookbook.  He always made a big to-do about how impressive it looked, but it’s actually pretty easy to make!

Sliced apples

German Apple Pancake

Serves 3-4

  • 5 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup plus 1 tablespoons granulated sugar
  • 1/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons unsalted butter
  • 2 large, tart apples, peeled, cored, and sliced into 1/2 inch wedges
  • 1 teaspoon ground cinnamon
  • 1 tablespoon confectioners’ sugar
  • 3/4 cup fresh raspberries
  • 1/4 cup creme fraiche

Preheat oven to 375F.

Blended batter

Combine the eggs, vanilla and the 1⁄2 cup granulated sugar in a blender.  Blend about 5 seconds, until combined.  Add the flour, baking powder and salt and blend about 10 seconds more.

Apples and butter

Melt the butter in a 10-inch ovenproof, nonstick skillet over medium heat.  Add the apples and sauté, stirring occasionally, until softened, 4 to 5 minutes.  Top the apples with the cinnamon and the remaining 1 tablespoon of sugar and stir.  Sauté for about 2 minutes more, until the apples are glazed and the edges are slightly translucent.

Batter and apples

Spread the apples evenly over the bottom of the pan.  Slowly pour the batter over the apples, making sure the apples stay in place.  Reduce the heat to medium-low and cook about 8 minutes, until the bottom is firm.  Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes.

Pancake, after baking

Remove from the oven and invert a flat serving plate over the pan.  Holding the pan and plate together, carefully invert them together and lift off the pan.  Cut the pancake into 3 or 4 wedges and place on individual plates.  Sprinkle each portion with confectioners’ sugar.  Top with a dollop of crème fraîche and a handful of raspberries.

Breakfast is served!

This was a fun way to mix up my normal breakfast.  It came together quickly, and I was able to clean up and wash the dishes while the pancake was in the oven (always a good thing!  I hate dirty dishes!).  The cinnamon apples were delicious, and the batter was moist and fluffy.  The creme fraiche and raspberries are the perfect toppings!  The fresh berries balanced out the rich, baked pancake.

I’ll certainly be making this again.  It tastes great, and makes me think of my Grandpa.  He was always a jokester, so any memories of him bring a smile to my face!

Happy eating!



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