German Apple Pancakes

If my husband and I ever open a B&B, I know what one of our dishes will be. Have you ever had German Apple Pancakes? My friend, Teresa, over at A Blog About Food posted a recipe for some German Apple Pancakes that they made on Easter Morning. They. Are. Divine.


Now, I have had just plain German pancakes, and I liked them. But I had no idea you could add a few things and make it taste this amazing. First off, you use half and half. Awesome. Second, you caramelize the apples in a combination of butter, brown sugar, and cinnamon. Even better. To top if off, you give it a little dusting of powdered sugar. Oh yeah.

This is now my go-to recipe for any special occasion where breakfast is served. Or really, any day when breakfast is served. It's that good.


German Apple Pancake
from America's Test Kitchen

1/2 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs
2/3 cup half and half
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 1/4 pounds apples (3-4) quartered, peeled and sliced 1/2 inch thick
1/4 cup packed light or dark brown sugar
1/4 teaspoon cinnamon
1 teaspoon fresh lemon juice
confectioner's sugar

Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees. Whisk together the flour, granulated sugar, and salt in a large bowl. In another bowl, whisk together the eggs, half and half and vanilla. Whisk the wet ingredients into the dry ingredients until no lumps remain.

Melt the butter in 10-inch ovenproof nonstick skillet over medium-high heat. Add the apples, brown sugar and cinnamon and cook until the apples are golden brown, about 10 minutes. Off the heat, stir in the lemon juice.

Quickly pour the batter around the edge of the skillet, then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees. Bake until the pancake has risen above the edges of the skillet and is brown, about 18 minutes. Loosen the pancake edges from the hot skillet with a spatula and invert the pancake onto a large plate or serving platter. Dust with confectioners sugar, and cut into wedges before serving.