German Apple Pancake Recipes

German apple pancake is a sweet breakfast prepared with eggs, flour and milk, and usually seasoned with vanilla and cinnamon. Occasionally sugar is also added for taste. It is baked in a metal pan and served soon after being removed from the oven, with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup.

Ingredients

• ½ cup whole milk
• ¼ cup heavy cream
• 2 large eggs
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ teaspoon ground cinnamon

• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter
• 1 teaspoon grated lemon zest
• Confectioners' sugar
• ⅓ cup packed light brown sugar
• 4 Granny Smith or Braeburn apples, peeled, cored and quartered

Preparation
Blend eggs, sugar, salt and milk, with an electric mixer. Add vanilla extract, and heavy cream to the mixture, whisk further, and let the mixture stand 30 minutes at room temperature. In the mean time, fruit mixture can be prepared by firstly dividing melted butter between two 9 inch oven-proof skillets, and placing it on the sides the pan.

Stir in the brown sugar and cinnamon, and cook until the sugar has completely melted. Divide apple slices and layer evenly over butter. Cook until they turn slightly soft, for about 8 minutes. Remove it from the heat and stir in the lemon zest. Divide the batter which was prepared previously, and gently pour it over apples.

Preheat the oven to 450 degree F, transfer the whole preparation in the oven and bake for 16 to 18 minutes. Slide the pancake onto heated serving platters, dust with confectioners' sugar and serve immediately for the brunch.

Ingredients

• 1 cup fat-free milk
• ⅛ teaspoon salt
• ⅛ teaspoon grated whole nutmeg
• ½ cup all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon baking powder
• 1 teaspoon vanilla extract

• 1 cup egg substitute
• 2 tablespoons melted butter
• ½ cup granulated sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon grated whole nutmeg
• 1 cup thinly sliced Granny Smith apple

Preparation
For the preparation of the batter, spoon flour into a dry measuring cup and combine it with baking powder, 1 tablespoon granulated sugar, salt, and ⅛ teaspoon nutmeg in a medium bowl, stirring with a whisk. Add egg substitute, milk, butter and vanilla in a small bowl to it, and keep on stirring the mixture with a whisk. Let the mixture settle for approximately 30 minutes.

For the preparation of fruit mixture, coat bottom and sides of a 10-inch oven-proof skillet with cooking spray. Add ¼ cup granulated sugar, cinnamon and ½ teaspoon nutmeg, and sprinkle evenly over bottom and sides of the pan. Arrange apple in an even spoke-like layer in the pan and sprinkle apple with the remaining ¼ cup granulated sugar.

Cook over medium heat for 8 minutes or until mixture bubbles and slowly pour batter over apple mixture. Preheat the oven to 425 degree F and bake the mixture for 15 minutes. Reduce oven temperature to 375 degree F and bake for an additional 13 minutes or until center is set. Carefully loosen the pancake with a spatula, and gently slide it onto a serving platter. Sift powdered sugar over top. Cut the preparation into 6 wedges and serve immediately.

It should be served quickly after baking, otherwise, sometimes it sticks to the pie plate. The recipes mentioned above are very easy, and a delicious way to serve an egg brunch to many people, without having to hover over the stove top.