German Apple Pancake
A tasty apple breakfast treat with a cinnamon-apple cider syrup
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Mixing, Boiling, Baking
- Cuisine: German
- 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.