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The Ultimate Apple Pancake

Posted Mon, Sep 24, 2007, 3:20 pm PDT
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Growing up in New York State, the second largest apple-producing state in the country, I craved fresh apples as soon as September rolled around. My family had a ritual of driving upstate to an apple farm and picking fresh apples off the trees.  Then we'd go home with our barrel and spend a fun afternoon making applesauce and apple pies. 

When I was in graduate school outside of Chicago, I discovered the spectacular German Apple Pancake at The Original Pancake House, which was and still truly is a marvel. People were always waiting in a long line to get in. Here's a version that's the closest I've come to replicating that luscious pancake. It uses a lot of cinnamon, which is what makes it so special.

For best results, use a nonstick, ovenproof skillet. Next best would be a cast-iron skillet. Third choice is either a glass pie plate or a regular skillet you can place in an oven. Once you try this German puff apple pancake it's bound to become a fall family tradition. It makes a really special and memorable weekend breakfast.

German Apple Puff Pancake
(serves 2) 

1 large or 2 medium, firm apples such as Fuji, Braeburn, or Delicious 

3 tablespoons butter 

3 tablespoons sugar

1 1/2 teaspoon ground cinnamon 

3 eggs, at room temperature

1/2 cup milk, at room temperature

1/2 cup all-purpose flour

1/2 teaspoon salt

1.  Preheat the oven to 425 degrees.

2.  Mix the cinnamon and sugar in a small bowl.

3.  Peel the apples and cut into 1/4-inch slices.  

4.  Melt the butter in a skillet that's 8 or 9 inches at the base.  Add the apple slices so they cover the bottom of the skillet completely. Sprinkle the cinnamon-sugar mixture evenly over the apples. Saute the apples about 4 or 5 minutes, until they soften and become light golden brown on both sides.

5.  Pour the batter over the apples and place the pan in the hot oven.

6.  Bake approximately 18 minutes. Don't open the oven door while it's baking. Turn on your oven light to see if it's done. The pancake should no longer appear wet on top. 

7.  To serve, invert the pan over a large round plate. If using the pie plate or regular pan, run a spatula under the pancake before flipping to make sure the apples don't stick to the pan. 

Visit www.magicalmeltingpot.com 

 

  • 1. Posted by Trerisa on Sun, Sep 30, 2007, 7:16 am PDT

    Oolala!! Sounds yummish delicious!

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  • 2. Posted by infinityclean on Sun, Sep 30, 2007, 7:17 am PDT

    Isn't it unsafe to let an egg get room temperature?

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  • 3. Posted by bill_j_travers on Sun, Sep 30, 2007, 7:19 am PDT

    Michelle, you skipped a step. How do you make the batter in step 5?

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  • 4. Posted by janelimrj on Sun, Sep 30, 2007, 7:20 am PDT

    thank you for your generous recipe. Must try.

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  • 5. Posted by Robert K on Sun, Sep 30, 2007, 7:21 am PDT

    Hey 1st of all, my father, back in Poland, made better apple pan cakes, so can I. 2nd, crepes are better with filling than pan cakes. I challenge you! kolakowski343@yahooo.com 908-764-2878

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  • 6. Posted by Ruth M on Sun, Sep 30, 2007, 7:21 am PDT

    Actually eggs are room temparature or warmer from the start. I used to work at a egg farm and sometimes they would be on the belt overnight until packaging the next day then go into the coolers. Being room temp is ok as long as it isnt for extended periods of time.

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  • 7. Posted by monenlow on Sun, Sep 30, 2007, 7:22 am PDT

    u didnt say how to make the batter.

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  • 8. Posted by kismet654 on Sun, Sep 30, 2007, 7:23 am PDT

    it isn't unsafe to let an egg get room temperature. It's just unsafe to leave it there for a long period of time. In england they don't even refrigerate their eggs in the grocery store and everyone seems to be fine, so don't worry!

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  • 9. Posted by bishoprik on Sun, Sep 30, 2007, 7:24 am PDT

    im sure my family will love these!

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  • 10. Posted by ohsonice on Sun, Sep 30, 2007, 7:25 am PDT

    wow this sounds really tasty and easy to make....will definately try.

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  • 11. Posted by phillip t on Sun, Sep 30, 2007, 7:26 am PDT

    this just shows how amazingly simple it can be to cook good quality nutritious foods

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  • 12. Posted by tkrahlin on Sun, Sep 30, 2007, 7:26 am PDT

    Wow!! Did you see whaat she did there? She had pancakes and she had apples... then she put them together. Ho-Hum.

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  • 13. Posted by willow19713 on Sun, Sep 30, 2007, 7:26 am PDT

    yummy cant wait to try it!

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  • 14. Posted by J M on Sun, Sep 30, 2007, 7:26 am PDT

    is there a version for this that doesnt use any oven? i really want to try this out so much...

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  • 15. Posted by infinityclean on Sun, Sep 30, 2007, 7:26 am PDT

    But once an egg is cool it should stay at that temp.

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  • 16. Posted by sallypariser on Sun, Sep 30, 2007, 7:27 am PDT

    Hi Michelle, Thank you for the recipes. Was it Fishkill Farms where you picked the apples? We lived in Fishkill before we moved to Boynton. It was great living in the Hudson Valley. Sincerely, Sally and Arthur Goldner

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  • 17. Posted by sallypariser on Sun, Sep 30, 2007, 7:28 am PDT

    Hi Michelle, Thank you for the recipes. Was it Fishkill Farms where you picked the apples? We lived in Fishkill before we moved to Boynton. It was great living in the Hudson Valley. Sincerely, Sally and Arthur Goldner

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  • 18. Posted by DZelk on Sun, Sep 30, 2007, 7:28 am PDT

    So I just tried making these, tried being the keyword and these not really looking like the ones in the picture :) . However, the feel of this recipe does remind me of a "Crepini". Its a marriage between a French Crepe and a Russian Blini, its a great marriage! You can get them at this place called the CrepiniCafe. Enjoy, I sure do! www.CrepiniCafe.com

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  • 19. Posted by richard2191 on Sun, Sep 30, 2007, 7:29 am PDT

    Thank you for your recipe.I'll certainly makes my family favourite dessert.Waiting for more delicious simple dessert recipes

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  • 20. Posted by Tinkerbelle on Sun, Sep 30, 2007, 7:29 am PDT

    The batter is just the eggs, milk, salt and flour.

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  • 21. Posted by Steve M on Sun, Sep 30, 2007, 7:29 am PDT

    Unsafe to leave an egg at room temp?? When the egg is first laid do you think it is chilled? Eggs do not rely on refrigeration for freshness. That is our way of keeping them out of harms way before using.

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  • 22. Posted by jeremyfrazier1 on Sun, Sep 30, 2007, 7:30 am PDT

    My wife says crapes are a more accurate desription of the Apple dish shown. The difference is the thickness between a Pancake vs. Creape. I enjoy her Bannana and Chocolate chip Pancakes.

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  • 23. Posted by joyfrances43 on Sun, Sep 30, 2007, 7:30 am PDT

    Sounds Great to me ! Think I will try this. Thanks for the recipe !

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  • 24. Posted by Barbara H on Sun, Sep 30, 2007, 7:30 am PDT

    Are there eggs in this?

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  • 25. Posted by reddee2retire on Sun, Sep 30, 2007, 7:30 am PDT

    Not at all, the French do not refrigerate their eggs.

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  • 26. Posted by maineyankeegirl on Sun, Sep 30, 2007, 7:31 am PDT

    Have you ever heard of a chicken laying a refrigerated egg?! Don't worry about leaving your eggs on the counter for a half hour, they won't spoil. Room temperature ingredients blend more uniformly and won't cause the butter mixture to re-solidify as quickly.

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  • 27. Posted by Capitalism is King on Sun, Sep 30, 2007, 7:31 am PDT

    What batter? It's best not to omit steps when giving someone a recipe.......

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  • 28. Posted by bijou731 on Sun, Sep 30, 2007, 7:31 am PDT

    mix the eggs, milk, salt & flour together...set aside..melt the butter in the pan you are gonna use...layer your apple slices on top of butter, sprinkle cinnamon and sugar mix over top..pur batter..bake...and then eat.

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  • 29. Posted by rightconservative on Sun, Sep 30, 2007, 7:32 am PDT

    The sugar alone will kill your immune system!

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  • 30. Posted by Wayne R on Sun, Sep 30, 2007, 7:32 am PDT

    Michelle - please stop clipping recipes out of bad magazines and posting them here under the pretense that you know something about food. You are doing a disservice to the readers and to food. But then again - anyone who thinks a recipe off a yahoo news blog is gourmet...well....

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