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German Apple Pancakes #2

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Pancakes Penn dutch


  • 2 lg Cooking apples; **see note
  • 1/4 c Butter
  • 1 c All-purpose flour
  • 1 c Milk
  • 6 Eggs
  • 1 ts Vanilla extract
  • 1/2 ts Salt
  • 1/4 ts Grated nutmeg
  • Confectioners' sugar


1. Preheat oven to 475 degree F.
2. Peel, core, and very thinly slice the apples; you should have approximately 1 1/2 cups.
3. Melt 2 tablespoons of the butter over medium low heat in a small fry pan, and saute' the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter.
4. Place a 9 or 10-inch cast-iron skillet or very heavy ovenproof pan in the oven to heat for at least 5 minutes--the pan has to be very hot for this recipe to really work properly. When it is well heated, add the remaining 2 tablespoons of butter to melt and put skillet back in oven; the butter should be very hot but not brown when you add the apples and the batter.
5. While the skillet is heating, place the flour, milk, eggs, vanilla, salt, and nutmeg in a blender, and whiz until smooth. (This can also be done with a rotary beater).
6. Remove the skillet from the oven, quickly arrange the warm sauteed apple slices over the melted butter, and pour the batter evenly over all.
7. Bake for 15 minutes, reduce heat to 375 degree F., and bake 10 minutes longer.
8. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioners' sugar, then cut in wedges and serve with maple syrup and crisp bacon.
NOTE: Some good choices for apples are Granny Smith or Golden Delicius. If you do not use apples, add 1/4 (one fourth) cup of butter to the hot skillet. One fourth cup equals 1/2 a stick.
Notes: German Apple Pancakes ae sometimes called puff pancakes and can be made without the apples. Either way, this is an unbeatable breakfast or luncheon dish and great for company. Posted to recipelu-digest Volume 01 Number 648 by RecipeLu <> on Jan 31, 1998