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German Apple Pancake

Cindi Dowdle

great, great granddaughter of Ambrose Cassada


4 Eggs

1/2 cup All-Purpose Flour

1/2 tsp Baking Powder

1 Tbsp Sugar

1 pinch Salt

1 cup Milk

1 tsp Vanilla Extract

2 Tbsp Unsalted Butter, melted

1/4 cup Unsalted Butter

1/2 cup White Sugar, divided

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1 Large Tart Apple; peeled, cored, and sliced


  1. In a large bowl, blend eggs, flour, baking powder, sugar, and salt.

  2. Gradually mix in milk, stirring constantly.

  3. Add vanilla, melted butter, and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes, or overnight

  4. Preheat oven to 425º.

  5. Melt butter in a 10" cast iron skillet, brushing butter up sides of pan.

  6. In a small bowl, combine 1/4 cup sugar, cinnamon, and 1/4 teaspoon nutmeg. Sprinkle mixture over butter.

  7. Line pan with apple slices. Sprinkle remaining sugar over apples.

  8. Place over medium-high heat until mixture bubbles, then gently pour batter over apples.

  9. Bake in a preheated oven for 15 minutes.

  10. Reduce heat to 375º and bake for an additional 10 minutes.

  11. Slide pancake onto serving platter and cut into wedges.

Optional: Serve with a generous dusting of powdered sugar or warmed maple syrup.


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