A European pancake full of caramelized apples.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 How To Oregon | 2011-10-30 20:20:32 |  238,673 Views |
How to make a German apple pancake
Serious Eating / Yvonne Ruperti
Although called a pancake this German version is nothing like the fluffy flapjacks we’re used to on this side of the Atlantic. German pancakes sometimes called Dutch Babies are made from an unleavened crepe-like batter. Fruit (usually apples but any fruit will do) is first fried in a skillet and then covered in batter. The pancake is baked in the oven at a high temperature for quick cooking. What you get is a smooth and creamy clafoutis-like pancake filled with soft caramelized fruit. A German apple pancake is hard to beat as an easy à la minute dessert but my favorite is to serve it at brunch drizzled with maple syrup and with a crispy slice of smoked bacon on the side.
My German Apple Pancake is a little different. Where most batters use only milk I add yogurt for a richer flavor. Sour cream can be substituted and if you only have milk on hand that will work just fine. This pancake is very forgiving. I also use a fair amount of apples about 1 3/4 pounds to ensure that there is a forkful of fruit in every bite.
