German Apple Pancakes

A recipe for classic German apple pancakes. These hearty, crepe-like pancakes are filled with shredded apples and served with a sweet cinnamon-sugar topping.

Author

Unknown

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Recipe

Measurements	Ingredients
For the Batter:
1 cup	Sifted Flour
1 ½ cups	Milk
4	Eggs
2 ½ cups	Coarsely Shredded Apples (from 3 large apples)
⅓ cup	Lemon Juice
2 tsp	Sugar
½ tsp	Salt
2 to 3 Tbsp	Butter or Oleo (for frying)
For the Topping:
½ cup	Sugar
1 ½ tsp	Ground Cinnamon

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Instructions

1. In a large bowl, sift together the flour, salt, and 2 teaspoons of sugar.
2. Gradually add the milk, stirring constantly with a whisk to make a smooth batter.
3. Add the eggs one at a time, beating thoroughly after each addition.
4. In a separate bowl, toss the shredded apples with the lemon juice to prevent browning, then gently fold them into the batter.
5. In a small bowl, combine the ½ cup of sugar and the cinnamon for the topping and set aside.
6. Heat some of the butter in a heavy 6-inch skillet over low to medium-low heat.
7. Pour ⅓ cup of the batter into the pan. Brown slowly on one side; turn and brown the other side. These will take longer to cook than regular pancakes.
8. Keep the finished pancakes hot in a warm oven while you cook the rest of the batter, adding more butter to the skillet as needed.
9. Sprinkle the hot pancakes generously with the cinnamon-sugar mixture before serving.

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