German Apple Pancake

German Apple Pancake

2 Reviews
From: EatingWell Magazine, September 1997

A judicious use of butter and sugar gives this classic German apple pancake—also known as a Dutch baby—less than a third of the fat and considerably fewer calories than the original breakfast treat. The topping—sautéed apples glazed with apple-cider syrup—is wonderful on oatmeal, waffles and frozen yogurt too.

Ingredients 4 servings

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  • Apple topping
  • 1 1/2 teaspoons butter
  • 1 1/2 teaspoons canola oil
  • 4 Granny Smith apples, peeled and sliced
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup apple cider
  • Pancake
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 cup low-fat milk
  • Confectioners' sugar, for dusting

Preparation

  • Active

  • Ready In

  1. To prepare topping: Heat butter and oil in a large nonstick skillet over medium heat until melted. Add apples and 3 tablespoons sugar; cook, stirring, until the apples are tender and golden, about 20 minutes. Stir in vanilla and cinnamon.
  2. Meanwhile, bring cider to a boil in a medium saucepan over medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into the sauteed apples. Set aside.
  3. To prepare pancake: Preheat oven to 400°F. Coat a 12-inch cast-iron or other ovenproof skillet with cooking spray.
  4. Whisk eggs, flour, 2 teaspoons sugar and salt in a mixing bowl until smooth. Gradually add milk, whisking until smooth. Pour the batter into the prepared skillet.
  5. Bake the pancake for 15 minutes. Reduce oven temperature to 350 degrees ; bake until the pancake is golden and puffed, 15 minutes more. (The pancake will deflate when removed from the oven.)
  6. Meanwhile, gently reheat the apple topping, if necessary. Dust the pancake with confectioners' sugar and cut into wedges. Serve immediately, with the warm apple topping.
  • Make Ahead Tip: The topping (Steps 1-2) will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.

Nutrition information

  • Per serving: 282 calories; 8 g fat(3 g sat); 2 g fiber; 47 g carbohydrates; 8 g protein; 21 mcg folate; 146 mg cholesterol; 37 g sugars; 417 IU vitamin A; 6 mg vitamin C; 106 mg calcium; 1 mg iron; 226 mg sodium; 272 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 fruit, 2 starch, 1 1/2 fat

Reviews 2

May 21, 2015
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By: EatingWell User
Awesome breakfast This is a delicious recipe. I agree with the previous comment, use whatever apples are locally grown or whatever is on sale. I added a little nutmeg to the apple mixture as well. Instead of all purpose flour for the pancakes, I used organic coconut flour and I used unsweetened almond milk, no salt and sugar in the raw. It came out delicious!! Pros: Delicious Cons: Changed a few items
September 29, 2010
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By: enchantedtlady
This really is a wonderful winter breakfast. Years ago I made this for my children and they truly loved it. Never used Granny Smith apples: used what was locally grown in orchards for the most part. So Macs, Gala, Empire and cooked apples according to their specific bake times. Also baked them in individual Au gratin cassolets or cazuelas

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