If you’re the kind of person who loves a Yorkshire pudding or a Dutch baby then have I got something for you. This German baked apple pancake is made in one big dish like a Dutch baby then sliced. You end up with a very tender center.
Sprinkled with some powdered sugar this breakfast treat is perfection without any syrup- but we won’t try to stop you if you want a little maple syrup as well.
To begin with the batter is a simple one, but has the rich flavors of vanilla and yogurt in it. Like crepe batter this one does best when you let it rest after mixing it up. It’s an ideal time to process the apples.
Like the aforementioned Dutch baby and Yorkshire pudding this will be baked in the oven. You want to preheat the oven to 500˚F and then bake the apples in the pan. After they’ve softened pour the batter on top of the apples and return to the oven, this time reducing the heat.
When baked this way you eliminate a stovetop step of sautéing the apples and you also ensure that a nice crust develops on the pancake itself.
After that you only need to let it finish baking and then sprinkle with powdered sugar. I could also see using a bit of cinnamon sugar on top instead. Served with some sausage or scrambled eggs on the side this German baked apple pancake makes a wonderful breakfast. But I wouldn’t be mad if someone served me this for dessert either. It’s just a tasty treat any way you slice it.
German Baked Apple Pancake
Diet: Vegetarian
Ingredients
- 3/4 cup all-purpose flour
- 5 tablespoons granulated sugar, divided
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup vanilla yogurt
- 3 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 4 tablespoons unsalted butter
- 4 to 5 tart apples, such as Granny Smith, peeled, cored, cut into thin wedges
- powdered sugar for garnish
Preparation
- Whisk together flour, 1 tablespoon sugar, and salt in large bowl. Slowly whisk in milk, yogurt, eggs, and vanilla.
- Allow batter to rest for 10-15 minutes while you prepare the apples.
- Preheat oven to 500˚F. Add remaining sugar, cinnamon, butter, and apples to 10” cast iron or other oven-proof skillet. Cook for 7-10 minutes or until apples are softened and slight caramel sauce has formed in pan.
- Pour batter over apples and place in oven. Turn heat down to 425˚F and bake for 15 minutes or until middle is set and edges are just beginning to brown.
- Remove pancake to wire rack to cool for 5 minutes. Dust with powdered sugar and slice into 8-10 slices to serve.
Recipe adapted from Serious Eats.