The Kitchen in APT A201



May 2015



German Apple Pancakes Topped With Almond

Written by , Posted in Breakfast, Recipes

I’ve been making these German Apple pancakes for years, and everyon in my family loves them. In fact I often get requests. I thought I’ll share it with you. In fact I often get requests. I thought I’ll share it with you. I took the recipe right out of the Willima Sonoma Breakfast recipe book. It can also be found on their website. After doing it for so many years I decided to experiment with it this past weekend. I had already added my own twist to it by topping it with almond before putting it in the oven, and it gave it a nice kick.  I’m going to write all about it; so hold tight. I’m also going to keep experimenting with it, and I’ll let you know how it goes. It’s fun.

Recommendation: Go easy on the sugar. You have to add sugar in the separate parts, so keep that in mind as well as the syrup that’s added at the end. I usually use a lot less than the said amount in the first and the second batch, and I use the syrup to control the amount of sugar. I want more sugar, I’ll just add more syrup.

Fun fact: The traditional way to make this beloved German dish, known as Apfelpfannkuchen. Most other European pancakes, such as Swedish pancakes, are also cooked at least partially in the oven. European pancakes often contain pieces of fruit or meat, such as the apples used here or the ham called for in Swedish pancakes.


German Apple Pancakes topped with Almonds
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  1. 5 eggs
  2. 2 tsp. vanilla extract
  3. 1/2 cup plus 1 Tbs. granulated sugar
  4. 1/3 cup all-purpose flour
  5. 1 tsp. baking powder
  6. 1/8 tsp. fine sea salt
  7. 1 1/2 Tbs. unsalted butter
  8. 2 large, tart apples, peeled, cored and cut
  9. into wedges 1/2 inch thick
  10. 1 tsp. ground cinnamon
  11. 1 Tbs. confectioners' sugar (optional)
  12. 3/4 cup fresh raspberries
  13. Heavy cream for the whipped cream
  14. 1/3 cup of sliced almonds
  1. In a blender, combine the eggs, vanilla and the 1⁄2 cup granulated sugar and blend until combined, about 5 seconds. Add the flour, baking powder and salt and blend until smooth, about 10 seconds more.
  2. Preheat the oven to 375°F.
  3. In a 10-inch ovenproof, nonstick fry pan over medium heat, melt the butter. When the foaming has subsided, add the apples and sauté, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle the apples with the cinnamon and the remaining 1 Tbs. granulated sugar. Stir together and sauté until the apples are glazed and the edges are slightly translucent, about 2 minutes more.
  4. Spread the apples evenly in the fry pan and pour the batter slowly over the top so the apples stay in place. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes. Transfer the pan to the oven and cook until the top of the pancake is firm. Before the top is fully firmed (5 to 6 minutes after putting it in the oven), sprinkle the sliced almonds on top of the pancake. let it bake for another 4 to 5 minutes, for a total of 10 minutes in the oven
  5. Remove from the oven and transfer it onto a serving plate. Cut the pancake into 3 or 4 wedges and transfer to individual plates. Top with a dollop of *whipped heavy cream or whipped cream, and serve with berries, and drizzle with a little bit of syrup.
  6. When done pour a bit of the heavy cream in a bowl, add a bit of sugar, and use a beater on it until becomes like whipped cream. Top the pancake with a dollop of the whipped cream and serve immediately. Serves 3 or 4.
  1. Making whipped heavy cream: Pour a bit of the heavy cream in a bowl, add a bit of sugar (or white chocolate) and use a beater on it until it becomes fluffy like whipped cream.
The Kitchen in APT A201


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