35 min
German Apple Pancakes
Recipe GLPR2a70700005860c
Fluffy German apple pancakes are a delightful breakfast or brunch dish featuring a delicate egg and flour batter baked until golden. Caramelized apple wedges are arranged at the base of a nonstick skillet, then topped with smooth batter and finished under the broiler. The result is a tall, puffy pancake with soft spiced apples nestled throughout. Serve inverted on a plate, dusted with confectioners' sugar, topped with a dollop of crème fraîche, and garnished with fresh strawberries for an elegant presentation.
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Ingredients
7 large eggs
1 tablespoon vanilla extract
3/4 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons unsalted butter
3 golden delicious apples, peeled and cored, cut into 1/2 inch wedges
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons sugar
1 tablespoon confectioners' sugar
1/4 cup crème fraîche
1 cup fresh strawberries, sliced, for garnish (optional)
Directions
In a blender, combine the eggs, vanilla extract, and 3/4 cup sugar. Blend for about 15 seconds until just combined.
Add the flour and baking powder to the blender and continue mixing for about 60 seconds until the batter is very smooth and free of lumps.
Preheat your broiler to medium-high heat.
Heat a 12-inch nonstick skillet over medium heat. Add the unsalted butter and let it melt, tilting the pan to coat evenly.
Add the apple wedges to the skillet and sauté for 4 to 5 minutes, stirring occasionally, until they begin to soften.
Sprinkle the ground cinnamon and 1 1/2 teaspoons sugar evenly over the apples. Stir gently and cook for 2 minutes more until the apples are glazed and the edges become slightly translucent.
Distribute the sautéed apples evenly across the bottom of the skillet. Carefully pour the batter over the apples, ensuring they are well covered but not too thickly.
Continue cooking on the stovetop over medium heat for about 8 minutes, until the bottom of the pancake feels quite firm when you gently shake the pan.
Carefully transfer the skillet to the preheated broiler. Watch closely and broil until the top of the pancake is firm throughout and golden brown, about 3 to 5 minutes. Do not leave it unattended.
Remove the skillet from the broiler and let cool for 1 to 2 minutes. Using a spatula, cut the pancake into 4 equal wedges.
Carefully invert each wedge onto individual breakfast plates so the caramelized apples face up.
Dust each pancake lightly with confectioners' sugar, place a dollop of crème fraîche on top, and arrange sliced fresh strawberries alongside if desired.
