March 04, 2006

German Apple Pancakes

These probably don't look like your average pancake. Martha doesn't explain why these little crosses between french toast, apple pie and bread pudding are called German Pancakes, but one thing is clear: These are damn tasty! Sprinkle with powdered sugar or serve alongside a bowl of vanilla ice cream. Perfect for breakfast or dessert, these are incredibly comforting and delicious!

German Apple Pancakes
Makes 6-7 Pancakes
2 tablespoons unsalted butter, plus more for tin, and 2 tablespoons melted unsalted butter
5 tablespoons granulated sugar, plus more for tin
2 Granny Smith apples (about 1 pound)
1/4 cup light brown sugar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
2/3 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
3/4 cup milk Confectioner's sugar, for dusting

1. Preheat oven to 450°. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin; coat with granulated sugar.

2. Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.

3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Add apples and saute, turning occasionally, until caramelized, 10 to 12 minutes. Remove pan from stove; let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside.

4. In the bowl of a food processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes.

5. Pour batter over apples. Transfer tin to oven; reduce heat to 400°. Bake until pancakes puff up, about 15 minutes.

6. Remove tin from oven; invert onto a flat work surface. Dust with confectioner's sugar; serve immediately. Recipe courtesy of