
German · Breakfast
German Apple Oven Pancake (Apfelpfannkuchen)
From the zcook collection
One large oven-baked apple pancake with puffed golden edges and a custard-like centre. The apples warm in melted butter before the egg-and-milk batter is added; optional brown sugar tops the pancake. Serve immediately for 4–6 people.
- Vegetarian
- German
- Breakfast
- Apfelpfannkuchen
- Oven-baked apple pancake
- Total
- 45 min
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4-6 servings
- Level
- Easy
Method6 steps · about 45 min
Step 1: Preheat the oven to 425°F (218°C). Use the author’s 10 × 13-inch ovenproof baking dish for this full batch.
Step 2: Whisk all six eggs with the chosen 1½ cups milk or buttermilk until frothy. Whisk in all the flour, granulated sugar and salt just until the batter is smooth. Keep the butter and optional brown sugar separate.
Step 3: Put all the ½ cup butter in the baking dish and place it in the hot oven. Watch until melted, which takes a few minutes; do not let it brown.
Step 4: Peel and slice both apples if not already prepared. Using oven mitts, add all the apple slices to the dish of melted butter. Return it to the oven for about 5 minutes until the butter sizzles again; keep the apples from browning.
Step 5: Carefully remove the hot dish and pour all the prepared batter over the warmed apples and butter. Sprinkle all the optional 2 tbsp brown sugar on top if using. Return the dish to the oven and bake for about 20 minutes, until deeply golden at the edges, puffed and cooked through with a custardy but set centre. Depending on the dish, the author allows another 5–10 minutes if needed; judge the colour and set centre.
Step 6: Serve the single large pancake immediately, cutting it into portions for the author’s 4–6 people while it is hot and puffed. It naturally settles as it cools. Refrigerate any leftovers promptly; you can also enjoy the refrigerated pancake cold.
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