German Apple Pancakes (Apfelpfannkuchen)

Method7 steps

1. 1

   Step 1: Wash the large apple (1 large) without peeling it. Quarter, remove the core, and cut into small pieces about the size of blueberries.

   Uses 1 large apple, preferably tart

2. 2

   Step 2: Set aside the 30 g total butter supply for this recipe. In a medium-to-large skillet over medium heat, melt about 7 g of it and reserve the remaining butter for frying the two pancakes. Add the diced apple and sauté for about 3–5 minutes until golden. Transfer the cooked apple pieces to a plate.

   Uses cored diced apple · 30 g unsalted butter total, divided between apples and two pancakes

3. 3

   Step 3: Separate the 2 large eggs. Reserve the yolks for the batter. Beat the whites with the one pinch of salt until stiff peaks hold.

   Uses 2 large eggs, separated into whites and yolks · 1 pinch salt

4. 4

   Step 4: Beat the reserved 2 egg yolks with 5 g brown sugar, 2 g baking powder, 120 g flour, 120 ml milk and 120 ml sparkling water until combined. The one pinch of salt is already in the whites. If replacing sparkling water, use the same 120 ml of still water OR additional milk instead, not an extra liquid dose.

   Uses reserved two egg yolks · 5 grams brown sugar (substitute with white cane sugar if you don't have brown sugar) · 2 grams baking powder · 120 grams all-purpose flour · 120 milliliters milk (Substitute with plant-based milk if you would like. I usually use 2% cow's milk.) · 120 milliliters sparkling water (No sparkling water? Simply leave it out and use either more milk or still water.)

5. 5

   Step 5: Gently fold the stiff egg whites into the yolk batter until no white streaks remain.

   Uses stiff beaten egg whites · apple-pancake yolk batter

6. 6

   Step 6: Over medium heat, melt half of the remaining reserved butter in the skillet. Pour in half of the prepared batter and tilt to cover the bottom. Distribute half the sautéed apple pieces over it, gently pressing them into the batter. Cook until golden underneath, flip carefully and cook until golden on the second side and the centre is set. Repeat with the remaining butter, batter and apples to make the second pancake.

   Uses fluffy pancake batter · sautéed apple pieces · remaining butter reserved for pancake frying

   
7. 7

   Step 7: Serve the 2 pancakes fresh. Optionally sprinkle with cinnamon sugar OR powdered sugar, and serve with ready applesauce OR berry sauce.

   Uses two cooked apple pancakes · Optional cinnamon sugar for topping · Optional powdered sugar for topping · Ready applesauce OR ready berry sauce for serving, optional