German Apple Pancakes
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Breakfast Tender, crepe-style pancakes filled with shredded apple and topped with a sweet cinnamon-sugar mixture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 25 mins | None | 6 pancakes |
🔪 Key Equipment
- Large bowl
- Separate bowl
- Small bowl
- Wire whisk
- Heavy 6-inch skillet
- Warm oven
Ingredients
For the Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Flour | Sifted |
| 1 ½ cups | Milk | None |
| 4 | Eggs | Large |
| 2 ½ cups | Apples | Coarsely shredded, from 3 large apples |
| ⅓ cup | Lemon Juice | None |
| 2 tsp | Sugar | For batter |
| ½ tsp | Salt | None |
| 2 to 3 Tbsp | Butter | Or oleo, for frying |
For the Topping
Instructions
Step 1: Make the Batter
- In a large bowl, sift together the 1 cup flour, ½ tsp salt, and 2 tsp sugar.
- Gradually add the 1 ½ cups milk, stirring constantly with a whisk to make a smooth batter.
- Add the 4 eggs one at a time, beating thoroughly after each addition.
Step 2: Prepare Apples and Topping
- In a separate bowl, toss the 2 ½ cups apples with the ⅓ cup lemon juice to prevent browning, then gently fold them into the batter.
- In a small bowl, combine the ½ cup sugar and 1 ½ tsp cinnamon for the topping and set aside.
Step 3: Cook and Serve
- Heat some of the 2 to 3 Tbsp butter in a heavy 6-inch skillet over low to medium-low heat.
- Pour ⅓ cup of the batter into the pan. Brown slowly on one side until golden brown; turn and brown the other side until cooked through. These will take longer to cook than regular pancakes.
- 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.
- Sprinkle the hot pancakes generously with the cinnamon-sugar mixture before serving.
💡 Make-Ahead & Storage: Store leftover cooked pancakes in an airtight container in the refrigerator for up to 2 days and reheat gently in a skillet.
Original Recipe Scan
