Heavenly, creamy, high protein, custardy breakfast …
And it’s gluten free.
Preheat the oven to 450 degrees.
For the apples:
Core and cut the apples into 1/8-inch slices. Put the butter, apples, orange juice, sugar, and cinnamon in a pot or skillet on the stove on medium heat. Stir often for about 10 minutes until the apples soften. Then turn off the heat and prepare your pancake batter.
For the pancake:
Beat the eggs and milk together until smooth. Slowly incorporate the flour. Add the vanilla and mix well. Pour batter into your buttered dish of choice. GENTLY spoon the apple mixture into the pancake batter. Evenly distribute the apples.
Put it all in the oven for 15 minutes. Then, turn the oven down to 350 degrees and set your timer for 10 minutes. Take it out of the oven, let it cool for at least 10 minutes, sprinkle with powdered sugar if you want (I don’t think it really needs it) and feel free to thank me later.
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The apples came out well, and I likes adding them directly to the batter instead of just topping the cooked pancake with stewed apples (which I have done in the past). I think the german pancake batter needed something- a little salt or sugar maybe. Seemed a little bland. I will make this again but with a different pancake batter base.
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blume on 8.13.2010
This is indeed very German… My grandma always made “Apfelpfannkuchen” for me!
akomppa on 3.7.2010
Num! We all (even my husband who isn’t much of a breakfast person if it’s not just eggs and stuff) loved this. It made enough for leftovers which heated up well!