German Apple Pancakes
6 servings
60 minutes
German apple pancakes are a cozy treat with a rich history deeply rooted in German culinary traditions. Their preparation evokes the warmth of home as the aroma of cinnamon and caramelized apples fills the kitchen. The tender batter soaked in milk and eggs pairs perfectly with the sweet-tart apples, creating a balance of flavors. These pancakes are an ideal choice for breakfast or a cozy family dinner. Sprinkled with sugar and cinnamon, they gain extra sweetness and spice. In Germany, such pancakes are often served with vanilla sauce or fresh sour cream, sometimes complemented by roasted nuts for a crunchy texture. This recipe embodies the heartiness of German cuisine—simple yet filled with warmth and comfort.
1
Mix 50 grams of sugar with cinnamon.
- Sugar: 75 g
- Ground cinnamon: 0.5 teaspoon
2
In a large bowl, mix flour, salt, and the remaining 2 teaspoons of sugar. Slowly pour in the milk, adding the eggs one at a time, whisking well after each addition.
- Wheat flour: 340 g
- Sugar: 75 g
- Milk: 360 ml
- Chicken egg: 4 pieces
3
Peel the sweet apples, remove the core, and slice them into 3 mm thick pieces. Mix the apples with lemon juice and add to the dough.
- Apple: 700 g
- Lemon juice: 2 tablespoons
4
Place the pan over medium heat and melt half a tablespoon of oil. Pour in with a ladle or half a ladle, depending on the size of the pancakes you want. Flip as soon as holes appear on the surface. Fry each for a total of 4 minutes. Melt more oil if necessary.
- Butter: 6 tablespoons
- Butter: 6 tablespoons
5
Sprinkle with sugar and cinnamon before serving.
- Sugar: 75 g
- Ground cinnamon: 0.5 teaspoon