German Apple Pancakes

These apple pancakes are my favorite Sunday morning breakfast. They look beautiful and have a sort of special occasion air about them. The flavor of the apples and walnuts really shine through and juxtapose the texture of the egg batter that surrounds them.

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They are delightfully different from everyday pancakes and perfect for a pampered Spring morning. So, thanks to Uncle Steve (who first taught me how to make them!)  I have the perfect breakfast in bed meal for my mom on Mother’s day. Pair them with a cappuccino, vase of fresh flowers and a hug to let mom know how much you love her.

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German Apple Pancakes

From: Chrissy Esposito

Ingredients:

  • 2 apples (pick firm, sweet apples that are a little tart like Honey Crisp, Braeburn, Pink Lady, Gala and Empire)
  • 1/3 cup chopped walnuts
  • 4 Tbs butter
  • ½ tea cinnamon
  • 2 Tbs sugar
  • 1 cup flour
  • ¼ tea kosher or sea salt
  • 4 eggs
  • 1 cup milk

Directions:

  1. First, prepare the apple filling. Peel and dice the apples and place in a small pan with 2 tablespoons of butter. Add 1 tablespoon sugar and ½ tea cinnamon. Sautee on medium heat for about 10 minutes (the apples will begin to soften and will develop a sort of cinnamon/sugar syrup)
  2. While the apples are softening, sift together the flour, salt, and remaining tablespoon of sugar.
  3. Add the eggs and milk into the flour mixture, being careful not to over mix (a few lumps are okay).
  4. When the apples are done stir in the walnuts and take off the heat.
  5. Grease two 9 inch cake spans (spring-form pans are ideal) by putting one tablespoon of butter in each pan and placing the pans in the oven for a few minutes until the butter melts. Swirl the butter around so it covers the entire bottom of the pan and goes up the sides of the pan too.
  6. Pour the flour and egg batter into the pan. Spoon on the apples and walnuts so they are evenly dispersed.
  7. Bake for about 25 minutes at 425°until the edges start to become golden brown and curl up. The eggs will fluff and rise in the process.
  8. Now, this part is a bit tricky. If you used the spring-form pans, release the spring and with a spatula transfer the pancakes to a place. If you used a normal pan, trace the edges of the pancake with a knife before transferring it to a plate.
  9. Top with powdered sugar and enjoy!