Recipe courtesy of Hans Rockenwagner
German Apple Pancakes
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 518
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 5 g
- Sugar
- 57 g
- Protein
- 14 g
- Cholesterol
- 348 mg
- Sodium
- 272 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 518
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 5 g
- Sugar
- 57 g
- Protein
- 14 g
- Cholesterol
- 348 mg
- Sodium
- 272 mg
Ingredients
Directions
- In a blender, combine the eggs, vanilla, and sugar and blend for about 15 seconds, until combined. Add the flour and the baking powder and mix for 60 seconds more, until very smooth. Preheat the broiler to medium-high heat. Heat a 12-inch non-stick skillet over medium heat and add the butter. Saute the apples for 4 to 5 minutes, or until softened. Add the cinnamon and the sugar, sprinkling them evenly over the apples, and stir together for 2 minutes more, until the apples are glazed and slightly translucent at the edges. Distribute the apples evenly in the skillet and pour the batter over them. Cook until the bottom seems quite firm, about 8 minutes. Transfer the pan to the broiler and, watching carefully, cook until the pancake is firm throughout and golden on top. Cut the pancake into 4 wedges and transfer them upside down to breakfast plates. Sprinkle with a little confectioners' sugar, place a dollop of creme fraiche on the top, and fan out some sliced strawberries on the plate, if desired.
