Photo: Randy Mayor; Styling: Jan Gautro
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

December 19, 2013

KAT9629's Review

September 23, 2012

Dominique90's Review

September 15, 2012

KSandstrom's Review

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

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

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

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

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

Noddy Girl's Review

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.