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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (234g) Recipe makes 4 servings |
||
| Calories 400 | ||
| Calories from Fat 207 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.1g | 35% | |
| Saturated Fat 13.2g | 66% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 210mg | 70% | |
| Sodium 369mg | 15% | |
| Potassium 263mg | 7% | |
| Total Carbohydrate 42.3g | 14% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 17.0g | ||
| Protein 9.3g | 18% | |
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German Apple Pancake
By: Hey Jude
Oct 15, 2003
I love this pancake! Good apples to use would be Granny Smith, Jonagold or McIntosh. If you have access to heirloom apples, choose some that have some tartness to them. This recipe is adapted from "The Pancake Handbook".
SERVES 4
Ingredients
- 2 tart apples, peeled, cored, thinly sliced
- 3 tablespoons sugar
- 1 lemon, juice of
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter
- 3 eggs
- 3/4 cup milk
- 3/4 cup flour
- 1/2 teaspoon salt
- confectioners' sugar
Directions
1
Combine apples, sugar, 2 T of the lemon juice and cinnamon in a medium bowl; toss to coat apples.2
Melt 2 T of the butter in a skillet over medium-high heat; add apples, cook just until soft, 3 minutes; remove from heat and set aside.3
Heat oven to 450 degrees.4
Whisk together eggs and milk in a bowl until well blended, whisk in flour and salt to form a slightly lumpy batter.5
Melt remaining 4 T of the butter in an oven-proof 10-inch skillet (a well-seasoned cast iron skillet is good) until just beginning to brown, about 2 minutes; spread apples in bottom of pan, pour batter over apples.6
Bake until the pancake is golden brown and puffed, about 20 minutes; invert onto a large platter.7
Sprinkle with remaining lemon juice; dust with confectioners' sugar.
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- Course > Breakfast > Pancakes & Waffles
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Featured Reviews for This Recipe
From: wittlebit83
On Apr 13, 2008
We usually half this recipe... but it is great. We use orange juice instead of lemon juice and it doesn't seem to make a difference. It's turned out a few different ways, but always good!
From: brian48195
On Mar 11, 2008
This was pretty good. It could be sprinkled with some cinnamon and sugar on top before baking to give it a little more flavor. At the Original Pancake House they serve it with a scoop of ice cream. My kids said it tasted a little like bread pudding. I will make a couple more times and then update my review. Thanks for sharing.
From: Grace Lynn
On Apr 4, 2004
Well, there goes my low-carb diet! I was craving for Original Pancake House's apple pancakes and decided to make one with less carbs and calories. I made this with Splenda and no confectioner's sugar and still tasted great! It satisfied my carb craving...temporarily, of course! Thanks Hey Jude!
From: Barb Gertz
On Oct 23, 2005
I reviewed this about 2 years ago when I first made it, and have made it manny times since. This is a VERY delicious Apple Pancake. We enjoy it every time I make it. I have found that I can cook the apple in the skillet then I bake the pancake in the same skillet. I do add more cinnamon than as called for as we love the flavor of cinnamon also I use splenda instead of sugar. This is very good served with maple syrup and a little lemon squeezed over the top, YUMMY. Thank you Judy, for this delicious recipe that we have enjoyed many times.
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