My German Apple Pancake recipe is so easy, so quick, and so absolutely wunderbar! If you have company ... this will impress them. It's easy! This pancake is made with your blender. If you don't have one, use a mixer. Or, just use a whisk and bowl. Anything works! It's baked in the oven, so you're not standing there making one pancake after the other on top of the hot stove.
Yes, you'll love my oven-baked apple pancake ... you can trust Oma! Check out below if you want to use buttermilk. There are several size dishes you can use, depending on how you like your pancake. Let me show you what I mean:
This easily serves 4 to 6 people for a breakfast brunch. If it's the main attraction, count on serving 4 people. Serve with maple syrup, sausages, bacon, or your favorite pancake toppings. If there are leftovers, it tastes great cold as well. :)
It's sort of like a soufflé. It's nicely puffed as soon as it's out of the oven, but will slowly fall as you start to serve it.
I had some buttermilk that needed to be used. I thought, "Why not this apple pancake?" I made no changes to anything else. Just subbed the buttermilk in place of the regular milk.
YUMMY! In fact, I may just plan on buying buttermilk on purpose, just for this. The resulting pancake is just a bit fluffier. Wunderbar. Here's how I made it:
Personally, I usually leave out the brown sugar. The pancake is sweet enough ... especially when accompanied with wonderful Canadian Maple Syrup!
Some call this a "Dutch Baby" pancake. For us, it's our German Apple Pancake. Whatever you call it, it's scrumptious! You'll find the center isn't fluffy, rather more custardy/or egg-y. Absolutely wunderbar!
The recipe above is based off an authentic German Pfannkuchen (pancake) recipe but is also known as Dutch baby pancake, Bismarck, Dutch puff, puffed apple pancake, caramelized apple soufflé pancake ... All interesting names for a wonderful dish!
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