A German apple pancake is a classic.
We’ve made pannekoeken by sautéing apple slices in cinnamon, brown sugar, and butter and loading it into the pannekoeken when it comes from the oven. This German pancake is similar, but the apple slices are oven sautéed in the butter and brown sugar as the pan heats in the oven and once tender-crisp, the batter is poured over the top.
This is a four-egg German pancake that fits in a 9 x 9-inch pan.
1/3 cup butter
2/3 cup brown sugar
1 cup sliced, tart cooking apples (about 2 small apples)
1/2 teaspoon cinnamon
1 cup pannekoeken mix
1 cup milk
4 large eggs
Preheat the oven to 425 degrees.
- Cut butter into smaller pieces and place in the pan and pan in the oven. As soon as the butter melts, sprinkle the brown sugar and cinnamon over the bottom of the pan. Add the apples and place the pan back in the oven to cook until the apples are crisp-tender. The apples should be cooked sufficiently in ten to fifteen minutes. Stir the apples twice while they are cooking so that they do not burn.
- While the apples are cooking, mix the batter by whisking the mix, milk, and eggs together. A few lumps may remain, but it should be smoother than pancake batter. The batter will be thin.
- Take the hot pan from the oven and pour the batter over the brown sugar and apples.
- Return the pan to the oven and bake for 12 to 16 minutes. It’s done when the pancake is puffed, and the edges are brown.
Serve your German pancake right out of the oven with maple syrup, cinnamon cream syrup, or cinnamon apple passion syrup.
