German Apple Pancake

SUBMITTED BY: Mollie_Cole PHOTO BY: LESLEYfromWI

"Also known as a Dutch baby, this is a terrific 'special day' recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

4 eggs
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 tablespoon sugar
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/2 teaspoon ground nutmeg
1/4 cup unsalted butter
1/2 cup white sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large tart apple - peeled, cored and sliced

READ REVIEWS (68)

DIRECTIONS

In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 17, 2005 by LAURIEANDJOHN64

A great weekend breakfast/brunch recipe. I do not have an ovenproof skillet, so what I did was saute the sliced apples, sugar, butter, cinnamon and nutmeg, then poured the mixture into a prepared 10" glass pie pan. I then poured the pancake mixture on top. Baked as noted in the recipe. The result delicious--and vanished quickly!

8 users found this review helpful

Reviewed on Oct. 28, 2006 by MOMOFTOAD

This is a fabulous oven pancake suitable for guest presentation! I am going to make it for Christmas morning. My family loved it! Please note: This is not a cakey recipe like a stove top pancake. The batter has a thicker crepe-like consistency. If you have ever had Dutch Pannekoken you will probably like this. Be sure to add all the sugar (it won't need any syrup, just whipped crea and a dust of cinnamon), increase the cinnamon in the recipe as suggested by others. I used tart apples from our own tree (about 3 cups sliced) and cooked them in the sugar mix for about 2 mins on the stovetop. I only let the batter sit about 10 mins and everything rose beautifully. If your pancake does not perform as expected, check the expiration date of the baking powder - if you don't bake a lot and use it up consistently it can expire and not work as expected. Also be sure to use baking powder not baking soda! (LOL) I suspect that these might be the reason some did not get their pancake to rise.

5 users found this review helpful

Reviewed on Feb. 9, 2008 by gooddealmeg

This was delicious. I did cut the butter and sugar in half, as I often do in recipes, and it turned out great. I also doubled the apples, which seems like too many when you put them in the pan but they bake down quite a bit. For all of you complaining that it is too eggy...you would think the fact that it has 4 eggs and only a half cup of flour would tip you off? Yes, it is eggy and that is why many of us love it. Don't give a poor rating because something that is SUPPOSED to be eggy IS!

4 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 463

Total Fat: 24.1g
Cholesterol: 264mg
Sodium: 225mg
Total Carbs: 52.5g
Dietary Fiber: 2.2g
Protein: 10.2g

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