Sunday, April 13, 2008

Breakfast of Champions - German Apple Pancakes!

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


Robin1 said...

This looks like a mini version of the traditional "Dutch Baby", a giant souffle-like concoction that originated in Germany. We usually make them in a cast iron skillet, but I think the muffin pan idea is brilliant. Definitely less chance of a Dutch Baby-related injury!

Abbey said...

OH. YUM!!! This WILL be made at my house sometime soon!!