Easy German Apple Pancake Recipe – How to Make It
Another name for this German apple pancake is a Dutch baby. This recipe is especially for those people who pancakes most like. This German apple pancake is one of my favorite pancakes, most people like this recipe because in which recipe uses some common ingredients and you need some time almost 10 to 15 minutes.
German apple pancakes are the best weekend breakfast for your all family, if you try this recipe in your home then your breakfast is more fluffy and delicious, and it a good for your health. I suggest you try this recipe in your home with pure ingredients its a delicious meal for you. If you have not tried this recipe now, don’t worry get ready for the recipe I am sharing the German apple pancakes recipe. If you don’t like German pancakes, enjoy other recipes fully and DUTCH pannenkoeken and Banana cakes.
If you tried this recipe for one time then you will try again and again.
German Apple Pancake Recipe
Equipment
- FRYING PAN
- Large Bowl
Ingredients
- 3 large eggs
- 100 grams all-purpose flour
- 15 grams sugar
- 10 grams baking powder
- 1 pinch salt
- 200 grams milk
- 20 grams vanilla extract
- 40 grams unsalted butter melted
- 50 grams unsalted butter
- 100 grams of white sugar divided
- 10 grams ground cinnamon
- 1 large tart apple – peeled cored and sliced
Instructions
- In a medium bowl or blender, combine 3 large eggs and 100 grams of milk. Allow to come at room temperature, for approximately thirty minutes.
- Preheat the oven to 425ºF and place a rack in the center of the oven.
- Peel one large apple (Pink Lady, Honeycrisp, or Granny Smith). Slice the apple thinly after halving and covering it.
- 60 grams of unsalted butter should be melted over medium heat in a 10-inch cast iron skillet. Add the apple and then sprinkle with 10 grams of ground cinnamon and 30 grams of granulated sugar. Cook for about 5 minutes, stirring occasionally, or until the apples are tender and have started to caramelize slightly on the edges. Meanwhile, get the batter ready.
- When using a bowl for mixing, add the fifteen additional grams of granulated sugar, 15 grams of vanilla extract, and a small pinch of salt. Whisk to mix, and then gradually whisk in 100 grams of all-purpose flour until the mixture is smooth. If utilizing a blender, place all the ingredients in it and process for 10 seconds, or until the mixture is smooth.
- After taking the skillet off of the burner, arrange the apples in a single layer. Evenly cover the apples with the batter.
- After placing the skillet in the oven, bake it for 12 to 15 minutes, or until it is set in the middle and puffed around the edges. Serve with maple syrup or sprinkled with powdered sugar.
- In a medium bowl or blender, combine 3 large eggs and 100 grams of milk. Allow to come at room temperature, for approximately thirty minutes.
- Preheat the oven to 425ºF and place a rack in the center of the oven.
- Peel one large apple (Pink Lady, Honeycrisp, or Granny Smith). Slice the apple thinly after halving and covering it.
- 60 grams of unsalted butter should be melted over medium heat in a 10-inch cast iron skillet. Add the apple and then sprinkle with 10 grams of ground cinnamon and 30 grams of granulated sugar. Cook for about 5 minutes, stirring occasionally, or until the apples are tender and have started to caramelize slightly on the edges. Meanwhile, get the batter ready.
- When using a bowl for mixing, add the fifteen additional grams of granulated sugar, 15 grams of vanilla extract, and a small pinch of salt. Whisk to mix, and then gradually whisk in 100 grams of all-purpose flour until the mixture is smooth. If utilizing a blender, place all the ingredients in it and process for 10 seconds, or until the mixture is smooth.
- After taking the skillet off of the burner, arrange the apples in a single layer. Evenly cover the apples with the batter.
- After placing the skillet in the oven, bake it for 12 to 15 minutes, or until it is set in the middle and puffed around the edges. Serve with maple syrup or sprinkled with powdered sugar.
Nutrition Facts
| Nutrient | Amount |
| Calories | 310 kcal (15%) |
| Carbohydrates | 49 grams (15%) |
| Protein | 12 grams (12%) |
| Fat | 14 grams (17%) |
| Saturated Fat | 5 grams (38%) |
| Cholesterol | 152 milligrams (44%) |
| Sodium | 327 milligrams (14%) |
| Potassium | 219 milligrams (6%) |
| Fiber | 7 grams (13%) |
| Sugar | 37 grams (32%) |
| Vitamin A | 498 IU (10%) |
| Vitamin C | 5.2 milligrams (5%) |
| Calcium | 83 milligrams (8%) |
| Iron | 2.4 milligrams (8%) |
RATING 4.9 (51)
How to Make This Recipe
- In a big bowl, combine eggs, flour, baking powder, 15 grams of sugar, and salt. Slowly stir in milk. The batter should stand for a half-hour or all night.
- Bake at 425 degrees Fahrenheit (220 degrees Celsius).
- In a 10-inch ovenproof pan, melt the butter and brush the butter up the pan’s sides. In a small bowl, mix 50 grams of sugar and cinnamon; sprinkle the sugar mixture over the butter. Arrange the apple slices in a pan. Over the apples, sprinkle the final 50 grams of sugar. After the mixture begins to bubble, place the pan over medium-high heat and carefully pour the batter mix over the apples.
- Bake for fifteen minutes in the heated oven. Bake for an additional ten minutes at 375 degrees Fahrenheit (190 degrees Celsius). After removing the pancake from the pan, cut it into wedges.
What ingredients you will need
- Apple: The best apples for this are firm, sweet-tart varieties like Honeycrisp, Granny Smith, and Pink Lady because they will retain their shape when cooked.
- Eggs: Remove three eggs and allow them to come to room temperature before proceeding. Eggs at room temperature will blend into the batter more easily and result in a pancake with more lift.
- Milk: Here, you can use 2% or whole milk. Remove it from the refrigerator at the same time as the eggs, and allow the milk to come to room temperature for approximately half an hour.
- Butter: Make sure you only use unsalted butter.
- Sugar: For this recipe, sugar in granules is required. A tablespoon is combined with the pancake batter, and a few spoonfuls are dumped with the apples.
- Ground spices: For added flavor, mix in some grated or ground nutmeg and ground cinnamon with the apples.
- Flour: German pancakes are unmistakably eggy and custardy, but they still require flour to provide structure and durability.
How Do I Store Leftovers?
This pancake doesn’t freeze well and is best served immediately, unlike American-style pancakes. If you do have leftovers, you can store them in the refrigerator for up to two days in an airtight container. Next, reheat and add garnish as needed.This German apple pancake recipe is worth a try if you’re craving pancakes this weekend! This time of year, it’s just the right thing to do.
FAQs
What does a German pancake taste like?
The flavor of Dutch Baby Pancakes is similar to that of crepes. The batter inflates, creating a puffy crust with a center that resembles custard.
Why are my German pancakes not fluffy?
Likely, the oven or the skillet (or other pan) was not hot enough if the pancake was a little too flat. The flour will cook through and set before the pancake can rise if the pan isn’t hot enough to cause the liquid to heat up and produce steam quickly enough.
Why is my German pancake dense?
A dense pancake may result from overmixing the batter, which can cause the gluten in the flour to overdevelop. Batter Not at Room Temperature: An excessively dense batter may result from ingredients not at room temperature. Before preparing the batter, make sure that all of the ingredients including the milk and eggs are at room temperature.
Who invented German pancakes?
Victor Manca owned this restaurant, which was a family-run business in Seattle, Washington. While the German pancake dish is usually used to make these pancakes, the name “Dutch baby” is thought to have originated with one of Victor Manca’s daughters.
