Photo: Randy Mayor; Styling: Jan Gautro
Yield
6 servings (serving size: 1 wedge)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 425°.

Step 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.

Step 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.

Ratings & Reviews

Kvavava's Review

KAT9629
December 19, 2013
N/A

KAT9629's Review

renarruhn44
September 23, 2012
N/A

Dominique90's Review

KSandstrom
September 15, 2012
N/A

KSandstrom's Review

CCakes
July 28, 2012
Great, delicious and easy recipe to make with ingredients on hand. Used gluten free flour for dietary reasons. I used one whole egg, organic pink lady apples, extra cinnamon, no nutmeg because that's what I had on hand. Mine was not custardy or too eggy.

JimMarltonNJ's Review

Kathleen1
November 28, 2011
This has a wonderful taste, the flavor really stands out. For us it fekk under not make again, due to the custard type texture.

leesuh13's Review

JimMarltonNJ
October 12, 2011
I used real eggs, but cut them down to 3 eggs and 1 egg white. I also reduced the sugar by half- this was too much- it was quite bland. My kids thought it was too "eggy"--- I wouldn't make it again. Too much work for okay results.

Onecentinvegas's Review

Noddy Girl
May 22, 2011
I made this with whole eggs because that's all I had on hand. It was excellent! Husband wolfed it down. Served with sausage patties. Highly recommend; will definitely make again.

dolama's Review

AuntieJane
November 04, 2010
In previous reviews, when reviewers were saying that it was too eggy, I noted that they were usually using or adding real eggs instead of egg substitute, which would change the structure of the recipe. I have made this at least 6 times with success---always with egg substitute. I do replace the nutmeg with a sprinkling of pumpkin pie spice in the batter/egg mix. Definitely an all time favorite in my house and a real Sunday morning keeper.

renarruhn44's Review

lutzflcat
July 14, 2010
This is a favorite in our home!

Noddy Girl's Review

leesuh13
December 23, 2009
A big hit at home! I used a 10" baking dish instead of an ovenproof skillet and browned the apples under the broiler for a few minutes until bubbly. This caramelized the sugar which was fabulous. It is best served right out of the oven b/c it is so lovely and puffy at that point and makes a great presentation for company. It deflates quickly but it is still very good when reheated. Next time I will try it with pears.