Every year for Pancake Day, or Shrove Tuesday if you want to be technical, my mom would make us delicious, thick pancakes for dinner and we would smother them in lashings of maple syrup. Breakfast for dinner days are one of my best memories from my childhood, only proving that it doesn’t take much to impress your kids.
When I have the time I really like the process of making pancakes, but when you’re in a rush or not in the mood for some zen and the art of pancake making this recipe for a German Apple Pancake is just the ticket! Fry up some apples, bung the batter over top and stick it in the oven for 20 minutes. Done and done! Served with puddles of maple syrup (or some vanilla ice cream if you’re feeling indulgent) and this is a perfect breakfast for dinner.
German Apple Pancake Recipe
1/2 cup plain flour
1 tbsp honey
1/2 tsp salt
1/4 tsp fresh ground nutmeg
1 tsp ground ginger
2/3 cup milk
2 large eggs
1 tsp vanilla extract
2 tbsp unsalted butter
3 or 4 large apples, peeled, cored, and cut into 1/2-inch slices
3 tbsp honey (or packed brown sugar)
1 1/2 tsp fresh lemon juice
Preheat oven to 500 degrees F.
In a large bowl whisk together flour, granulated sugar, salt, cinnamon, nutmeg, and ground ginger. In a medium bowl, whisk together the milk, eggs, and vanilla extract. Pour the liquid ingredients into the dry and mix until smooth.
In a nonstick and ovenproof skillet melt the butter over medium heat. Add the apples and honey and cook until the apples are golden brown, about 10 minutes. Remove the skillet from the heat and stir in lemon juice. Slowly pour the batter around the edges of the pan and then over top of the apples.
Place the skillet into the oven and immediately turn the heat to 425 degrees F. Bake until the pancake is brown and it has puffed above the edges of the skillet, 15 to 18 minutes. Loosen the edges of the pancake from the skillet with a spatula or plastic flipper and invert the pancake onto a serving platter if you’re feeling fancy, or just cut it into wedges and serve immediately.