Servings
Font
Back
4.8 from 12 votes

Apfelpfannkuchen (German Apple Pancakes)

Yield: 8 (8 inch) pancakes (cooked in an 8 inch skillet). (Each full-pan pancake takes 6-8 minutes to cook.)

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 people
Course: Breakfast
Cuisine: German

Ingredients

For the Batter
  • 2 c unbleached all-purpose flour
  • 1 c milk
  • 1 c water
  • 4 eggs, separated
  • Pinch salt
For the Pancakes
  • 2 sweet and crisp apple (Envy, Gala, or Honeycrisp) peeled, cored and sliced thinly
  • 2 Tbsp salted butter, divided
  • Cinnamon sugar* (to serve)

Instructions

    Cup of Yum
  1. In a medium bowl, mix together flour, milk, water, and egg yolks.
  2. In a separate bowl, beat the egg whites with the salt until stiff peaks form. Fold the beaten egg whites into the flour mixture.
  3. Heat roughly ¼ Tbsp of butter in an 8” skillet over medium-high heat.
  4. Arrange some of the apple slices in the hot skillet. Let the apple slices caramelize for 30-45 seconds.
  5. Spoon enough batter into the skillet to fill the entire pan in a ¼ - ½ inch layer. (The batter will be stiff from the egg whites and will need to be spread evenly with a spatula to thin it for consistent cooking.)
  6. When edges start to turn golden and the center is mostly dry, about 4-5 min, carefully flip the pancake. Cook for 2-3 minutes on the second side. Then, slide the pancake onto a serving platter.
  7. Keep the pancakes warm in a low oven while you make the rest of the pancakes, adding a little butter to the skillet before each set of apples and batter. (As the pan gets hotter, you may need to reduce the heat slightly to keep the apples from burning.)
  8. Sprinkle the pancakes with cinnamon sugar to serve.

Notes

  • * To make cinnamon sugar: Mix 3 tsp sugar with 1 tsp cinnamon.