German Apple Pancakes with Cider Syrup
User Reviews
5
German Apple Pancakes with Cider Syrup
Description
This recipe for German Apple Pancakes starts with a blend of eggs, milk, flour, vanilla, and salt whisked into a homogenous batter. Sliced apples cook briefly in butter with brown sugar and cinnamon to soften and caramelize them slightly before adding more butter and pouring the batter over the top. Baking at 425°F causes the pancake to puff and brown, especially at the edges, while the interior remains tender.
The cider syrup enhances the dish’s fall character with apple cider, brown and granulated sugar, cinnamon, cornstarch for thickness, lemon juice, vanilla, and butter. Simmered to a syrupy consistency, it provides a fragrant, slightly tangy complement that can be poured over the cooked pancake for serving.
Serve the pancake immediately upon removal from the oven to enjoy the texture contrast between its crisp edges and soft center. The cider syrup brings additional sweetness and warmth, making it fitting for a seasonal brunch or a special breakfast treat.
Ingredients
German Apple Pancake
- 3 egg large
- 3/4 cup milk whole
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 4 Tablespoons butter divided, salted
- 1 apple peeled and sliced into 1/4-inch thick slices
- 1 Tablespoon light brown sugar
- 1/2 teaspoon cinnamon
- powdered sugar for dusting
Cider Syrup
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 Tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1 cup apple cider
- 1 Tablespoon lemon juice
- 1/4 teaspoon vanilla
- 2 Tablespoons butter salted
Instructions
German Apple Pancake
- Preheat oven to 425°F. In a large bowl, combine the eggs, milk, flour, vanilla, and salt and blend using an immersion blender until smooth and combined. Set aside.
- Melt 2 tablespoons of the butter in a 10-inch cast iron skillet or oven safe pan over medium heat. Add the sliced apple and sprinkle with the brown sugar and cinnamon. Cook for about 4-5 minutes until the apple begins to soften, stirring frequently.
- Add the remaining 2 tablespoons of butter to the pan with the cooked apples and heat until melted, then pour the pancake batter directly over the melted butter and apples and transfer the pan to the oven. Bake for 12 to 15 minutes until puffy and golden brown around the edges.
- Remove from oven and serve immediately with cider syrup.
Cider Syrup
- In a small saucepan, whisk together the sugars, cornstarch, and cinnamon, then gradually pour in the apple cider and lemon juice, whisking to combine.
- Heat over medium heat, whisking frequently, until the syrup begins to thicken slightly, about 5 to 7 minutes. Remove from the heat and stir in the vanilla and butter until combined, then serve with warm pancakes. This is also delicious over ice cream.
Notes
- This apple pancake is adapted from Bon Appetit and pairs traditionally with cider syrup inspired by Little Dairy on the Prairie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 189mg | 63% |
| Sodium | 377mg | 16% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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