I can remember the first time that I had German pancakes. I thought they were the most amazing pancakes ever because of the way that they puffed up while they were baking.
I still love the way the pancakes get all puffed while they’re baking. I also love how delicious they are, and these Caramelized Apple German Pancakes are especially tasty. The cinnamon-sugar apples caramelize in the pan and create a buttery, caramel-y topping that bakes right into the pancake. They’re especially good served warm right out of the oven – no syrup needed.
- 1 c. thin apple slices, peeled
- 1/4 c. granulated sugar, divided
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. allspice
- 1/4 c. butter
- 1/4 c. brown sugar
- 3/4 c. all-purpose flour
- 1/2 tsp. salt
- 1 c. milk
- 1/2 tsp. vanilla
- 5 large eggs
- Heat the oven to 350 F.
- In a small bowl, toss apple slices, 2 tablespoons sugar, cinnamon, ginger, nutmeg, and allspice together; set aside.
- Cut the butter into four pieces, and place them in a deep cast iron skillet (I used a 10-inch) or 8x8-inch baking dish.
- Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter has melted.
- Take the pan out of the oven; sprinkle brown sugar over the melted butter.
- Add apple slice mixture evenly over brown sugar.
- Put the pan back in the oven while you make the remaining batter.
- In a medium bowl, whisk together flour, remaining 2 tablespoons sugar, and salt.
- Whisk in milk, and continue whisking until no flour lumps remain.
- Add eggs, one at a time, and whisk until incorporated.
- Stir in the vanilla extract.
- Take the pan out of the oven, and pour the batter over the apples.
- Bake for 18-25 minutes, or until the center is set and sides are lightly browned.
- The pancake with start to deflate once it is removed from the oven. Serve warm.
adapted from The Kitchn