Reviewed: May 16, 2012

I've made this dozens of times. I even spice it up with different fruit (apples, peaches, strawberries, blueberries, even mixed fruit) sometimes and my family of 8 love every one. I double the recipe due to my large family and it's barely enough. I occasionally switch sugar to brown sugar but not always. It's fantastic with no changes at all. Thanks for the recipe. It's a keeper.

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Reviewer:

purplelds

Reviewed: May 16, 2012

This was incredible!! The presentation was beautiful and it tasted amazing. The outer edges were crispy and reminiscent of the "elephant ears" my parents bought me at the Iowa State fairs when I was younger and the middle was softer and just plain wonderful. I took the advice in the write-up and mixed the batter together the night before.

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Reviewer:

mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Apr. 24, 2012

I was very disappionted with this recipe. The pancake part was way too eggy and a weird texture and the apples floated to the top and didn't cook. The cook time I found was also too long because the edges were close to burnt. I followed the instructions exactly and cant think I did anything incorrectly.

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Reviewer:

tundi2shoes

Reviewed: Mar. 5, 2012

Great recipe. I would use less sugar next time as this was more like a dessert than breakfast but otherwise excellent. Great treat for company.

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Reviewer:

Cheryl Goyer

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Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Cary, North Carolina, USA

Reviewed: Mar. 4, 2012

Brings back childhood memories of going to "The Original Pancake House" in Southfield MI and having to stand in a long line every Sunday morning after church. My parents always requested a table as close to the fireplace as possible (which usaully meant an additional 20 minute wait). Well worth the wait when our German Apple Pancakes came to the table steaming and waiting to be devoured. This recipe does not dissapoint, although may have carmelized better had I made it in a preheated cast iron skillet (used glass pie plate, turned out well, but lacking authentic rustic feel of finished product.)

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Reviewer:

rjdchef

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Fraser, Michigan, USA

Reviewed: Feb. 20, 2012

I made this for breakfast this morning and whlie hubs and I loved it, the kids were a bit indifferent. It was very easy to throw together and although I thought the 1/2 cup of sugar would be too much, it wasn't. We will definitely make this again (and make 'toaster pancakes' for the kids!)

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Feb. 5, 2012

I cooked this almost as is. I only substituted stevia for the sugar, whole wheat flour, and pam instead of butter. It came out divine. My family loved it. Will make again.

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Reviewer:

lynn

Reviewed: Feb. 2, 2012

This recipe is exceptional and I would not change a thing. Do let the cooked pancake cool in the pan before removing to plate.

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Reviewer:

Nancy

Reviewed: Jan. 31, 2012

Very good. Be careful NOT to boil the sugar/butter mixture--or to JUST barely let it boil. Otherwise it will harden to the candy stage and when it comes out of the oven, the carmel will be brittle vs. a sauce that flows like a syrup.

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Reviewer:

chicaD

Reviewed: Jan. 22, 2012

This was perfect, I even increased the recipe by 1.5 to compensate for larger skillet. Very similar to kaiserschmarn only in Germany they add fruit on top after cooking the pancake! German boyfriend loved it!

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