Cinnamon spiced apples topped with a simple batter transform into a delectable German Apple Pancake after a short stint in the oven.
Blogger CLUE Celebrates Autumn
This month, I’m joining my Blogger CLUE friends to cook up some tasty dishes that are perfect for the crisp days of autumn. Whether featuring pumpkin, apples or just plain comfort food, you’ll want to check out all the contributors this month for some menu inspiration.
My assignment this month was a familiar blog, A Palatable Pastime, written by my friend, Sue Lau. She’s also a home cook and has tons of terrific recipes you can easily make at home. I’m still drooling over her Sauerkraut and Meatball Pizza from a recent #SundaySupper post.
Sue’s Easy Fried Apples tempted me, too, though I probably would have eaten half of them before getting them into a bowl! I was delighted to find her recipe for a German Apple Pancake with a fabulous apple cinnamon syrup.
German Apple Pancake
I sliced a couple of Fuji apples, then sauteed them in butter with a bit of cinnamon. The apples were arranged over some melted butter in a hot skillet, then an eggy pancake batter was poured over the top before popping the whole shebang into a hot oven.
I’d also recommend making Sue’s fabulous cinnamon syrup created by reducing apple cider and sugar with some cinnamon till thick and syrupy. The perfectly spiced syrup gave an added sweetness and more warm cinnamon spice to complete the dish deliciously.
I served this to the family before they headed up to Lambeau Field to watch the Packers play the Rams this past weekend. Nick was home from college for fall break and he was delighted to have a breakfast other than his typical grab and go meal. This German Apple Pancake was certainly a treat for all of us. Thanks, Sue!
More Apple Recipes:
The Blogger CLUE Crew and their terrific autumn recipes for October
- Apple Coffee Cake by Jean from Lemons and Anchovies
- Baked Squash Stuffed with Homemade Applesauce by Kathy from A Spoonful of Thyme
- Banana Peanut Butter Chip Muffins by Confessions of a Culinary Diva
- Cinnamon Sugar Donut Muffins by Lora from Cake Duchess
- Creamy Butternut Squash Soup by Azmina from Lawyer Loves Lunch
- Fire-Roasted Tomato Soup by Christiane from Taking on Magazines
- Frangelico Squares by Kate from Kate’s Kitchen
- Pumpkin Bran Muffins by Anna from annaDishes
- Pumpkin Bread with Pumpkin Ale by Lea Ann from Cooking on the Ranch
- Pumpkin Palmiers by Lisa from Authentic Suburban Gourmet
- 1 cup fresh apple cider
- 1 cup sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon cinnamon (Sue used Saigon cinnamon)
- 2 Fuji apples, peeled, cored and thinly sliced
- 2 tablespoons butter
- 1/4 teaspoon cinnamon
- 1 tablespoon brown sugar
- 3 eggs
- 2/3 cup milk
- 2/3 cup flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter
- To make the syrup, whisk together the ingredients in a small saucepan.Cook over medium heat, stirring constantly until mixture comes to a full boil and thickens slightly.reduces and thickens or reaches 212F/100C on a thermometer. Remove from heat and allow to cool until it is warm.
- Preheat oven and a 10-inch cast iron skillet to 450º.
- Melt butter for apples in a medium sized nonstick skillet. Add apples and cinnamon and cook over medium heat, flipping as needed, until soft. Stir in the brown sugar and set aside while making the pancake batter.
- Beat eggs until frothy. Stir in the milk, flour, salt, and baking powder. Whisk until smooth
- When the skillet is preheated, remove it from the oven, add butter and let it melt
- Carefully arrange the cooked apples over the bottom of the skillet.
- Pour the pancake batter over all.
- Place skillet back in the oven and bake for 18-25 minutes, until the top of the pancake is golden brown.
- Allow skillet to sit for a minute, then run a knife around the edge to loosen the pancake.
- Carefully invert the pancake onto a serving platter. Serve with warm cinnamon syrup and sprinkle with some extra cinnamon if desired.
Syrup can be made ahead of time. Store in the refrigerator and warm up before serving.
Serving Size:1 slice
Amount Per Serving: Calories: 410 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 126mg Sodium: 431mg Carbohydrates: 66g Net Carbohydrates: 0g Fiber: 3g Sugar: 49g Sugar Alcohols: 0g Protein: 6g