Serves 6
60 min
German Apple Pancakes
Recipe GLPR1ffa788290220d
A classic German dessert pancake featuring a fluffy egg batter baked with caramelized tart apples spiced with cinnamon and nutmeg. This impressive dish puffs dramatically in the oven and is best served warm with a dusting of sugar and a drizzle of fresh lemon juice.
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Ingredients
2 Granny Smith or other tart cooking apples (about 15 oz.), peeled, cored, and thinly sliced
2 Tbsp. fresh lemon juice, plus more for drizzling
½ stick (4 Tbsp.) unsalted butter, divided
¼ cup light brown sugar, packed
½ tsp. ground cinnamon
pinch Pinch of freshly grated nutmeg
3 large eggs
¾ cup (4 oz.) all-purpose flour
1 Tbsp. granulated sugar, plus more for sprinkling
pinch Pinch of kosher salt
1 cup whole milk
¼ cup dark rum or cognac (optional)
Directions
Preheat your oven to 400°F (200°C). Place a 12-inch cast-iron skillet or similar baking dish in the oven to preheat for about 10 minutes.
In a medium bowl, combine the sliced apples with 2 Tbsp. fresh lemon juice and toss gently to coat, preventing discoloration.
Heat 2 Tbsp. of the butter in a large skillet over medium-high heat. Once melted and foamy, add the apple slices and cook for 3–4 minutes, stirring occasionally, until they just begin to soften.
Sprinkle the light brown sugar, ground cinnamon, and nutmeg over the apples. Continue cooking for another 2–3 minutes, stirring gently, until the apples are tender and the sugar has dissolved into a light glaze. Transfer to a plate and set aside.
In a large mixing bowl, whisk together the eggs, granulated sugar, and kosher salt until well combined and slightly pale, about 1 minute.
Add the all-purpose flour to the egg mixture and whisk until just combined; do not overmix. Gradually add the whole milk, whisking constantly until you have a smooth, thin batter. If using dark rum or cognac, stir it in at this point.
Carefully remove the hot skillet from the oven. Add the remaining 2 Tbsp. butter to the hot pan, tilting to coat the bottom and sides evenly as it melts.
Pour the batter into the prepared skillet, then evenly distribute the caramelized apple slices across the top.
Return the skillet to the oven and bake for 20–25 minutes, until the pancake is puffed, golden brown on top, and set around the edges. The center should jiggle slightly but hold its shape when gently shaken.
Remove from the oven and immediately sprinkle with additional granulated sugar. Drizzle lightly with fresh lemon juice.
Serve warm from the skillet, cutting into wedges. The pancake will deflate slightly as it cools, which is normal and expected.
