German Apple Pancakes

When the Brussels sprouts recipe bombed from the Betty Crocker’s International Cookbook last week, I decided that I should try another recipe. With some apples in the house and nothing else around for dinner, I made their recipe for German Apple Pancakes or Apfelpfannkuchen. Yes, I found a winning recipe!  This was super easy to make and it would be excellent for a brunch as well as a light dinner.

You know how I love to write about the history of whatever I’m cooking, but sadly there’s not much in-depth history of Apfelpfannkuchen. It is German, probably from the Bavaria area. Obviously the dish is well-loved, and now no doubt Americanized, in areas of the United States that had large German populations. There were many references to diners that specialized in this pancake and many, many recipes all over the Internet.

Pancakes themselves have a very long history.  Really as long as we have been growing grains and possibly longer with wild grains. Every culture had some sort of pancake. Want to learn more? Here’s a good summary blog post.

So now on to the recipe which I cut in half since there was just Dan and me eating the pancakes. The recipe below makes two very large pancakes and serves four.

  • 4 eggs
  • 3/4 c. flour
  • 3/4 c. milk
  • 1/2 tsp. salt
  • 1/4 c. butter
  • 2 medium apples, thinly sliced
  • 1/4 c. sugar
  • 1/ tsp ground cinnamon

Heat oven to 400 degrees

Place two round layer pans, 9 x 1 1/2″ in oven (I used 9″ cake pans)

Beat eggs, flour, milk and salt in small mixer bowl on medium speed for 1 minute   

Remove pans from oven

Place 2 tbs. butter in each pan and swirl till melted and coating bottom and sides of pan

Arrange half the apple slices in each pan

divide batter evenly between the pans

Mix sugar and cinnamon

Sprinkle 2 tbs. sugar mixture over batter in each pan

Bake uncovered until puffed and golden brown for 20-25 minutes

Easy, tasty, filling!

 

 

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