This Ain’t Dutch, Baby: Apfelpfannkuchen, or the German Apple Pancake

It’s pancake Sunday! Well, I guess it is technically Monday as of this posting, but I actually made this yesterday.  I’ve mentioned before that I have a Sunday morning pancake tradition and while I usually stick to peanut butter chocolate chip, I do like to switch it up every now and again. This weekend, I made a German Apple Pancake, or Apfelpfannkuchen (say that ten times fast).  Also known as a “Dutch Baby” here in America, this comes from the Black Forest region in Southwest Germany.

Back in college days, my friends and I regularly hit up a place called Bibler’s (the best!) for breakfast and this was on the menu.  However, it takes 30 minutes to cook, and while we definitely had thirty minutes to spare on a lazy Sunday morning, none of us ever ventured to try it.  Today’s the day, friends.

The recipe I found I actually lightened up a bit, reducing the butter and sugar, and it turned out just splendidly.  If you’re looking for a denser pancake, this isn’t for you, as this is a bit on the eggy, custardy-side.  I topped mine with a bit of sweetened Greek yogurt, but whipped cream would most definitely be better. When isn’t it though.

apple slice

Serves 2 (I say this because I ate half of it. It could probably feed four)

Ingredients

For the batter:

2 whole eggs

2 egg whites

½ cup flour

½ tsp baking powder

1 TB sugar

Pinch salt

1 cup milk

1 tsp vanilla

2 TB melted butter

½ tsp nutmeg

For the apples:

½ tsp nutmeg

½ tsp cinnamon

½ cup sugar

1 large Granny Smith apple (or other tart variety), peeled, cored and sliced.

Extra butter for the pan, as much as you need (I used 1 tsp, but I also used a well seasoned cast iron skillet that I knew wouldn’t stick) You can use up to 4 TB.

Directions

1.  In a large bowl, blend the eggs, flour, baking powder, 2 TB sugar and salt.  Mix in the milk, stirring constant.  Add the vanilla, melted butter and ½ tsp of the nutmeg. Set aside 30 minutes or overnight.

2.  Preheat the oven to 425F.

3.  Melt the pan butter (I used about 1 tsp) in an ovenproof 10” skilled (I used a cast iron pan).

4.  In a small bowl, mix together ¼ cup sugar, cinnamon and nutmeg.  Sprinkle this over the melted pan butter.

5.  Line the pan with the apples and sprinkle the remaining sugar over them.  Place pan over medium-high heat until it bubbles.

6.  Pour the batter over the apples, place in the oven and bake for 15 minutes.

7.  Reduce heat to 375F and bake another ten minutes until golden and puffy.  Sprinkle with powdered sugar.

pancake

Clearly I forgot to sprinkle with powdered sugar. I did it after I took this picture when I started eating it.

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