1/3 Photos of German Apple Pancakes
Almost like a cross between a north American pancake and a crepe. From Gourmet - originally published in 1952.
My Private Note
Units: US | Metric
- 1Preheat oven to 200°F.
- 2Stir together 1/4 cup sugar and cinnamon and set aside.
- 3Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.
- 4Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter.
- 5Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar and serve immediately.
- 6Cooks' note:.
- 7Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.
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Nutritional Facts for German Apple Pancakes
Serving Size: 1 (1547 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 180.7
- Calories from Fat 77
- Total Fat 8.6 g
- Saturated Fat 4.7 g
- Cholesterol 88.8 mg
- Sodium 134.0 mg
- Total Carbohydrate 22.4 g
- Dietary Fiber 1.7 g
- Sugars 12.5 g
- Protein 4.3 g