Description
This German Apple Pancake recipe features a fluffy, oven-baked pancake topped with tender, caramelized apples. Made with simple ingredients like eggs, milk, and flour, and baked in a cast-iron skillet, this dish combines the warmth of nutmeg with the sweet tang of tart apples for a delightful breakfast or brunch treat.
Ingredients
Scale
Pancake:
- 3 large eggs, room temperature
- 1 cup 2% milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3 tablespoons butter
Topping:
- 2 tart baking apples, peeled and sliced
- 3 to 4 tablespoons butter
- 2 tablespoons sugar
- Confectioners’ sugar, for sprinkling
Instructions
- Preheat the Skillet: Preheat a 10-inch cast-iron skillet in a 425°F oven until hot.
- Prepare the Batter: While the skillet is heating, combine eggs, 2% milk, all-purpose flour, salt, and ground nutmeg in a blender. Cover and blend until the batter is completely smooth.
- Melt Butter in Skillet: Carefully remove the hot skillet from the oven and add 3 tablespoons of butter. Return the skillet to the oven until the butter is bubbling.
- Bake the Pancake: Pour the prepared batter into the hot, buttered skillet. Bake uncovered in the oven for about 20 minutes, or until the pancake has puffed up and the edges have browned and become crisp.
- Cook the Apple Topping: While the pancake is baking, heat a skillet over medium heat. Add the sliced apples, 3 to 4 tablespoons butter, and sugar. Cook and stir the mixture until the apples are tender and caramelized.
- Assemble and Serve: Spoon the cooked apples evenly over the baked pancake. Sprinkle confectioners’ sugar on top. Cut into portions and serve immediately for the best texture and taste.
Notes
- Use tart baking apples like Granny Smith for the best balance of sweet and tart flavor.
- Ensure the skillet is very hot before adding the batter to achieve a crisp edge.
- For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk.
- The pancake is best served immediately after baking to enjoy its puffiness and crispness.
- Ground nutmeg can be adjusted or omitted depending on preference.
Nutrition
- Serving Size: 1/6 of pancake with topping
- Calories: 280
- Sugar: 15g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg
