A German pancake is cooked in a rectangular pan and puffs and swells and rolls as it cooks. It’s rich and eggy and swells with steam much like its cousin, a popover.
They’re easy to put together, just mix and stick it in the oven. 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
3/4 cup cinnamon chips
Preheat the oven to 425 degrees.
- Cut butter into smaller pieces and place in the pan and in the oven. As soon as the butter melts, sprinkle the brown sugar over the bottom of the pan.
- 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.
- Return the pan to the oven and bake for 3 to 5 minutes, or until the pancake starts to set up a bit. Sprinkle the cinnamon chips over the batter.
- Continue to bake for 8 to 10 minutes. It’s done when the pancake is puffed and the edges are brown.
Additional Recipes with Cinnamon Chips
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