German Apple Pancake


    Apple Filling
  • 1   Granny Smith apple
  • 2 tsp (10 mL) butter or margarine
  • ¼ cup (60 mL) packed brown sugar
  • 1 tsp (5mL) cinnamon
  • ½ cup (125 mL) flour
  • 1 tbsp (5 mL) granulated sugar
  • ¼ tsp (1 mL) salt
  • 2   eggs
  • ½ cup (125 mL) milk
  • 2 tsp (30 mL) butter or margarine, melted
  •  Powdered sugar or warm maple syrup (optional)


  1. Preheat oven to 400°F. Spray a small baker with nonstick cooking spray. For apple filling, peel, core, and slice an apple using the Apple Peeler/Corer/Slicer. Cut the apple slices into quarters. Melt the butter in a Small (8 in.) Sauté Pan over medium heat. Add the apple, brown sugar, and cinnamon. Cook for 20 minutes or until the apple is very tender and most of the liquid has evaporated.

  2. Meanwhile, for the pancake, combine flour, granulated sugar, and salt in a Classic Batter Bowl. In a Small Batter Bowl, whisk together the eggs, milk, and melted butter using a Stainless Whisk. Add the egg mixture to the flour mixture; whisk until the dry ingredients are moistened. (Batter will be slightly lumpy.) Pour the batter into the baker. Spoon the apple mixture evenly over the batter. Bake for 20-23 minutes or until the pancake is puffed and golden brown. Remove from the oven and sprinkle with powdered sugar, if desired. Cut into wedges and serve with maple syrup, if desired.


  • Yield: 2 servings

Nutrients per serving:

Nutrients per serving: Calories 430, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 235 mg, Carbohydrate 69 g, Protein 12 g, Sodium 460 mg, Fiber 3 g

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