For as long as I can remember, my mom has made the best German Apple Pancakes. The family recipe uses eggs, apples, and several other ingredients to create a breakfast treat that is rich in protein, fiber, and flavor that will keep your breakfast company clamoring for more. These pancakes are also perfect for the fall, using fall-seasonal spices like cinnamon to create a distinct flavor matched only by the season. When making German Apple Pancakes, it is important to have a fundamental understanding of basic cooking techniques. The procedures are not overly complex, however the quality of the final product and the safety of the individual performing the procedure require the employment of both thoroughness (shortcuts will yield a sloppy pancake) and caution. Make sure you own a good pair of oven mitts prior to making these pancakes, as third-degree burns can occur during removal from the oven. Preparation and baking time take a total of 60-75 minutes. Ingredients should not exceed $10. This recipe yields four servings.

• 2 apples
• 4 eggs
• ½ cup all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon baking powder
• 1 pinch salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• ½ teaspoon cinnamon
• ½ cup white sugar
• ¼ cup butter

Additional supplies:
• Oven
• Oven mitts
• 10-inch oven-proof skillet
• Whisk
• Knife
• Two Mixing bowls
• Cutting board

Step 1: Preheat Oven

Preheat the oven to 425 degrees Fahrenheit
<p>I made this again this past Sunday and it was a hit! I used Honeycrisp apples from a local orchard. I modified the recipe and used 3/4c flour and added about 1/2 teaspoon of nutmeg to the batter and 1/4 teaspoon to the cinnamon sugar.</p><p>Since I didn't have an ovenproof skillet I put a pyrex dish in the oven while it was warming, browned the apples in a regular skillet and when done transfered the apples to the hot pyrex dish and added the batter. Delicious!</p>
What type of apples did you use? <br>
<p>I used Honeycrisp and it was amazing!</p>
I believe I used Granny Smith apples for the photos. I have used all sorts of different apples in the past for this recipe, so you should pick an apple that suits your tastes. If you want a tart or sour taste to balance the sweetness of the cinnamon and sugar, I would recommend a Gravenstein or Granny Smith apple, but if you are looking for a sweeter pancake I would try Gala, McIntosh, or Red Delicious apples.
I've made this about a million times since this recipe was posted...only just got around to taking a picture! SO GOOD
I made this the other night is as good as everyone says! Will be making this a lot more I think.
Just made it! used a cast iron pan so didn't adjust the heat. Still tasted good.
<p>I made it!</p><p>lovely texture and taste - it got gobbled away before I could take a pic :(</p>
will definately be trying this next weekend. Are these also called dutch babies?
wow your last name is stansell my is stancil, what a weird coincidence.
<p>Will for sure try this. Appreciate your wonderful photos &amp; instructions, + meticulous attention to safety! Thank you.</p>
This was amazing i am so glad that i found it! <br>but i think that apple pie is a better name for it (it was better than any apple pie that i have ever had)
Looks fantastic! I voted. :)
Thanks for the vote!
Welcome. ^^
Never mind! The eggs, obviously.
I don't think I understand your comment.
I made this today and it turned out great! I did a lil tweaking to work for my needs though... I used a pyrex dish and heated it in the oven and then put some butter in it and then transferred the apples to it and then the batter. I also used a little nutmeg and 3/4 cup flour. I tried to upload a pic here but it wouldn't work. I might make my version an instructable at some point.
I've seen it done with nutmeg and flour before, but I can't say I have tried it that way myself. Glad you liked it!
now does the bottom actually cook or not? <br> <br>have made similar things before and it was just like eating mush in the middle; I want it to actually have body
The bottom does cook. The center of the final product should be a little gooey, but it should still be cooked.
Is it possible to use brown sugar instead for a deeper flavour?
I wouldn't do that, but you should feel free to try and let us know how it works. If you follow the recipe as is, I think you will find it has plenty of flavor from the apples, eggs, and cinnamon.
I don't see why not
Wow. You go, Mr. Stansell. Your project has by far the most views of any from the two classes so far!
Thanks Mr. Long! I think I owe all the views to the quality recipe.
Just made this for a late breakfast and it was amazing! The edges were so crispy and chewy and wonderful. :D
This recipe looks wonderful, but do you know if this could be made in a large ramekin instead of a skillet?
It might work... I would work through step 14 with the apples in a pot on the stove then transfer to the large buttered ramekin then add the batter to it and proceed as normal... watch the time since the ceramic will transfer heat differently then the metal.
Thanks, I figure I should pre-heat the ramekin being that the batter is being added to the skillet without cooling and the internet claims that they should perform similarly in the oven.
Exactly... You don't want to put it into a cold ramekin.... Pre-heat the oven and then put the ramekin in to warm up. It should work as I described with the Pyrex dish.
I found this YouTube with Ramekins... They are selling an oven but use that idea... <br> <br>http://www.youtube.com/watch?v=-MazoDtfqi8 <br>
I've never seen or heard of these before, though my sister has lived in Germany for over 6 years! I will be trying it as soon as I can get some apples! <br> <br>As a comment to the recipe, it is easier and would provide a more even dispersal of the dry ingredients if you mix all of the dry ingredients together (I use a whisk and mix dry ingredients well to ensure even distribution) and then add the dry mixture to the liquid. In this recipe, I'd mix the flour, salt, and baking powder, then mix with liquid. What can happen is the dry ingredients (esp. the baking powder) can form clumps, and you'd end up with a batter where these clumps get lost in the batter which would result in an unevenly rising batter. I also mix the eggs then add the milk, then add the dry ingredients mixture. At least this is how my Home Economics teacher/mother told me!
Can't wait to try this!
This is a standard recipe in our household. Somewhere along the line we started calling it Apple Surprise. We often use it as a lighter dinner.
Looks fantastic, and I'll be trying this soon. One question: which ingredient provides the protein you mentioned?
Sounds good, easy enough, and looks delicious, I can smell it already!
OMG I'm soooo hungry right now and those look delicious! I'm just to lazy to make them, want to stop by? <br>lol
My mouth is watering. <br>So who is inviting this old fart to breakfast?? <br> <br>Oh well <br> just hoping <br>
great.. a vote from me...
I did it here at home and it is AMAZING! Very tasty. My suggestion is eat it still warm with some ice cream on it! Very, very good!
Hmm, that looks tasty! <br> <br>(In step 15, do you stir at all, or just let the batter flow around the apples?)
Don't bother stirring in step 15. Once you have browned the apples, they are basically &quot;stuck&quot; in that position, and you don't really want to move them around. Let the batter seep in the cracks and crevices and do the work for you.
OK, thanks.
That looks delicious nice job
Love it!

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