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German Apple Pancake
SUBMITTED BY:
Mollie_Cole
PHOTO BY:
LESLEYfromWI
"Also known as a Dutch baby, this is a terrific 'special day' recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it."
RECIPE RATING:
Read Reviews
(85)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
45 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 eggs
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 tablespoon sugar
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/2 teaspoon ground nutmeg
1/4 cup unsalted butter
1/2 cup white sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large tart apple - peeled, cored and sliced
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DIRECTIONS
In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.
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REVIEWS
Reviewed on May 17, 2005 by LAURIEANDJOHN64
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LAURIEANDJOHN64
May 17, 2005
A great weekend breakfast/brunch recipe. I do not have an ovenproof skillet, so what I did was saute the sliced apples, sugar, butter, cinnamon and nutmeg, then poured the mixture into a prepared 10" glass pie pan. I then poured the pancake mixture on top. Baked as noted in the recipe. The result delicious--and vanished quickly!
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38 users found this review helpful
A great weekend breakfast/brunch recipe. I do not have an ovenproof skillet, so what I did was...
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Reviewed on Feb. 9, 2008 by
gooddealmeg
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gooddealmeg
Feb. 9, 2008
This was delicious. I did cut the butter and sugar in half, as I often do in recipes, and it turned out great. I also doubled the apples, which seems like too many when you put them in the pan but they bake down quite a bit. For all of you complaining that it is too eggy...you would think the fact that it has 4 eggs and only a half cup of flour would tip you off? Yes, it is eggy and that is why many of us love it. Don't give a poor rating because something that is SUPPOSED to be eggy IS!
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17 users found this review helpful
This was delicious. I did cut the butter and sugar in half, as I often do in recipes, and it...
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Reviewed on Jan. 7, 2008 by Heather Kelley
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Heather Kelley
Jan. 7, 2008
I've made this twice, and both times resulted in superb breakfasts! I doubled the apples, and halved the butter in the pan (not the batter) which improved the health factor and actually tasted better too. Wow. We used to go to a restaurant to get this particular dish, but now my family exclaims that this recipe is even better! Thank you!!!
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15 users found this review helpful
I've made this twice, and both times resulted in superb breakfasts! I doubled the apples, and...
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Reviewed on Oct. 28, 2006 by MOMOFTOAD
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MOMOFTOAD
Oct. 28, 2006
This is a fabulous oven pancake suitable for guest presentation! I am going to make it for Christmas morning. My family loved it! Please note: This is not a cakey recipe like a stove top pancake. The batter has a thicker crepe-like consistency. If you have ever had Dutch Pannekoken you will probably like this. Be sure to add all the sugar (it won't need any syrup, just whipped crea and a dust of cinnamon), increase the cinnamon in the recipe as suggested by others. I used tart apples from our own tree (about 3 cups sliced) and cooked them in the sugar mix for about 2 mins on the stovetop. I only let the batter sit about 10 mins and everything rose beautifully. If your pancake does not perform as expected, check the expiration date of the baking powder - if you don't bake a lot and use it up consistently it can expire and not work as expected. Also be sure to use baking powder not baking soda! (LOL) I suspect that these might be the reason some did not get their pancake to rise.
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12 users found this review helpful
This is a fabulous oven pancake suitable for guest presentation! I am going to make it for...
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Reviewed on Feb. 23, 2008 by lowlight852
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lowlight852
Feb. 23, 2008
Made for a very interesting flavour that I've never tried before! We didn't have the right size of skillet, so transferred everything to a pie dish for the baking. It rose so much that it spat some apples and butter into the oven! Oops, use a higher rim next time. I would highly recommend lowering the amount of butter used in the 2nd half of the recipe. 1/4 cup is beyond overboard in this day and age - 400 calories right there, mostly saturated fat! Besides, it made the pancake a little too greasy. I would lower it to 1/8th of a cup, and instead of using all butter, maybe combine some butter with some vegetable oil. We all love our butter! But there is a such thing as too much ;) Also; use 2 apples instead of 1! We used 2 apples, and it still didn't seem like enough! Everything else worked out perfect. It had just the right sweetness, and the texture and flavour was fun and interesting. This recipe is a keeper!
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10 users found this review helpful
Made for a very interesting flavour that I've never tried before! We didn't have the right...
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Reviewed on Apr. 24, 2003 by BLUEPINWHEEL
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BLUEPINWHEEL
Apr. 24, 2003
YUM!! I've tried this with fresh apples, and with apple pie filling, tastes much better with fresh. Definitely worth the little extra time it takes to make it with fresh apples!
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9 users found this review helpful
YUM!! I've tried this with fresh apples, and with apple pie filling, tastes much better with...
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Reviewed on Oct. 12, 2005 by
nicole
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nicole
Oct. 12, 2005
this was so goooood! i also didnt have a oven proof skillet and used a 10" pie plate, it came out awesome:) definitly will make this again.
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6 users found this review helpful
this was so goooood! i also didnt have a oven proof skillet and used a 10" pie plate, it came...
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Reviewed on Mar. 28, 2004 by Quinietta
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Quinietta
Mar. 28, 2004
We just tried this today and we were all very pleased with the result. However, we made a double recipe and used six eggs rather than eight. We also cut out the nut-meg and reduced the sugar. This is VERY GOOD and we will be making it again. (Soon, I hope!)
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6 users found this review helpful
We just tried this today and we were all very pleased with the result. However, we made a...
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Reviewed on Mar. 19, 2006 by
Eila
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Eila
Mar. 19, 2006
Very good, easy recipe. My family liked it very much. I did add extra cinammon as suggested, about 1 1/4 teaspoon. I didn't have time to let the batter sit overnight or for a few hours. It sat for about 10 minutes and turned out fine. I found it easier to remove the pancake from the baking pan by placing a serving dish on top of it and turning it upside down. Thought it looked quite nice that way too.
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5 users found this review helpful
Very good, easy recipe. My family liked it very much. I did add extra cinammon as suggested,...
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Reviewed on Jan. 26, 2003 by Bernadette
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