German Apple Pancake

Photo: Randy Mayor; Styling: Jan Gautro

The dramatic presentation of this German pancake—it puffs up gloriously—as well as the recipe's rich, custardlike texture make it a morning delight. Use any type of firm, tart apple such as Granny Smith, pippin, Northern Spy, or Sierra Beauty.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 28%
  • Fat: 5.4g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.7g
  • Carbohydrate: 23.2g
  • Fiber: 0.9g
  • Cholesterol: 11mg
  • Iron: 1.5mg
  • Sodium: 213mg
  • Calcium: 101mg

Ingredients

  • BATTER:
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1/2 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon grated whole nutmeg
  • 1 cup egg substitute
  • 1 cup fat-free milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • APPLE MIXTURE:
  • Cooking spray
  • 1/2 cup granulated sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated whole nutmeg
  • 1 cup thinly sliced Granny Smith apple
  • REMAINING INGREDIENT:
  • 1 tablespoon powdered sugar

Preparation

  1. 1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.
  2. 2. Preheat oven to 425°.
  3. 3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
  4. 4. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

German Apple Pancake Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy