Ready in 1 hour
Try this German Apple Pancake recipe, or contribute your own. "Apple" and "Pancake" are two of the tags cooks chose for German Apple Pancake.
"I was very pleased to relocate this recipe after losing my recipe card - I've been making it since the 70's - it's a family favorite. When I prepare the apple topping I substitute honey for sugar and use cinnamon instead of nutmeg. For an additional treat top with sour cream. "- lnorto50
Tip: Another recipe with the exact-same name "German Apple Pancake" ranks higher.
Several mailings ago someone mentioned a Roscho Oven Pancake Pan and wanted to try an apple pancake in it. I am familiar with that pan and I knew I had a wonderful recipe for a German Apple Pancake in a cookbook called the Vegetarian Epicure by Anna Thomas. I searched my library for that cookbook and couldnt find it. I was perplexed because I am not one who loses cookbooks on a regular basis. I sort of resigned myself to the fact that I must have given it away when I came across it on yet another bookshelf specifically for books on canning and preserving. So even though I am a little late and many wonderful apple pancake recipes have been submitted here is one that I have tried several times, like very much and think will work well in the oven pancake pan. PREHEAT THE OVEN TO 450 DEGREES. BEAT TOGETHER THE EGGS, MILK, FLOUR, AND SALT UNTIL VERY SMOOTH. ADD SOME VERY THINLY SLICED APPLES. IN A HEAVY 12 INCH SKILLET MELT ABOUT 1 1/2 TABLESPOONS BUTTER. AS SOON AS IT IS QUITE HOT, POUR IN THE BATTER AND PUT THE SKILLET IN THE OVEN. AFTER 15 MINUTES, LOWER THE OVEN TEMPERATURE TO 350 DEGREES AND CONTINUE BAKING FOR ANOTHER 10 MINUTES. THE PANCAKE SHOULD BE LIGHT BROWN AND CRISP. DURING THE FIRST 10 0R 15 MINUTES OF BAKING, THE PANCAKE MAY PUFF UP IN LARGE BUBBLES. IF IT DOES, PIERCE IT THOROUGHLY WITH A FORK OR SKEWER. WHILE THE PANCAKE IS BAKING, PREPARE THE APPLE FILLING. PEEL AND THINLY SLICE A POUND OF APPLES. SAUTE THEM LIGHTLY IN 1/4 CUP BUTTER AND ADD 1/4 CUP SUGAR. SEASON TO TASTE WITH CINNAMON AND NUTMET. THE APPLES SHOULD BE JUST TENDER, NOT TOO SOFT. ABOUT 8 TO 10 MINUTES OF COOKING OVER A MEDIUM FLAME SHOULD BE PLENTY. (THE FILLING CAN BE PREPARED AHEAD AND REHEATED JUST BEFORE SERVING.) WHEN THE PANCAKE IS READY, SLIDE IT ONTO AN OVAL PLATTER, POUR THE APPLE FILLING OVER ONE SIDE, AND FOLD THE OTHER SIDE OVER,. A LITTLE MELTED BUTTER CAN BE POURED ON IF YOU CHOOSE, AND THE WHOLE THING CAREFULLY SPRINKLED WITH POWDERED SUGAR THROUGH A SIEVE. SERVE IT AT ONCE, SLICiNG PIECES OFF CROSSWISE. This can be a special day breakfast for two or three people, a light late supper, or a beautiful warm dessert for four to six people. (top with vanilla ice cream, yum). Posted to Kitmailbox Digest by StatOfMind@aol.com on Mar 24, 1997
lnorto50 6 years agoI was very pleased to relocate this recipe after losing my recipe card - I've been making it since the 70's - it's a family favorite. When I prepare the apple topping I substitute honey for sugar and use cinnamon instead of nutmeg. For an additional treat top with sour cream.