German Apple Pancake2015-03-22
- Yield : 1
- Servings : 1-2
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
This information is per serving.
Calories From Fat115
Serving Size:1 pancake with sugar and maple syrup
German Apple Pancake is a simple recipe filled with fresh apples and a healthier alternative to Belgian waffles.
To reduce carbohydrate calories, make this recipe for two and add lean protein like low fat yogurt, or cut into quarters and serve it for dessert.
This recipe can be doubled to make 2 pancakes or one large pancake. Use a 10 to 12 inch skillet and increase baking time to 16 to 17 minutes depending on pancake thickness.
Includes powdered sugar and maple syrup. Pancake without powdered sugar and syrup has about 515 calories and 87 grams of carbohydrates.
Pancake without powered sugar and maple syrup.
Dusted with powdered sugar.
With powdered sugar and pure maple syrup.
- 1 large egg
- 3 oz. (90 ml) half and half or milk
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 1/2 tablespoon (7.5 ml) granulated sugar
- 1/4 cup (35 g) all-purpose flour
- 1/2 tablespoon (7 g) butter or margarine
- 1 (270 g) Granny Smith apple, peeled, cored, and sliced 1/4 inch (x mm) thick
- 2 tablespoons (30 ml) packed brown sugar
- Confectioners sugar for dusting
- Maple syrup, warmed or honey
Method of Preparation
Place rack in middle of oven and preheat to 475°F (245°C).
In a blender or food process add egg, half and half, vanilla, and sugar. Process about 15 seconds or until well combined. Add flour and process 30 seconds or until flour is well combined. Scrap bowl if necessary to assure the flour is well combined.
Melt butter in a nonstick, ovenproof, 8 or 9-inch skillet over medium heat until butter foams. Add apples. Sprinkle brown sugar over apples. Cook 5 minutes, stirring occasionally until apples are light brown. Continue cooking over medium to medium high heat until apples apples are browned. About 4 to 5 minutes stirring occacionally.
Remove pan from heat and add batter around and over the apples. Place in preheated oven and reduce heat to 425°F (225°C). Bake 13 to 15 minutes or until batter is browned and puffed (see photo above).
Loosen the edges of the pancake, if necessary, using a heat proof spatula. Invert pancake onto a serving plate. Dust with powdered sugar and drizzle with maple syrup.