Started on the oven and finished in the oven, German apple pancakes bear little resemblance to their American cousins—they’re less cakey and more popover-like in composition. And like a popover, a German apple pancake is prone to the same pitfalls, such as leaden texture and overwhelming egginess.
After some research, we realized that the major factors in a German apple pancake’s success (or failure) boiled down to oven temperature and which dairy product is mixed into the batter. After testing everything from skim milk to heavy cream, we discovered that half-and-half lent just the right richness without masking the flavor of the apples or the eggs. And because a relatively hot oven is essential to get the pancake to puff up properly, it’s important to allow the oven to heat for at least 15 minutes before baking.
PREPARING A GERMAN APPLE PANCAKE
1. Pour the batter around the edge of the pan, then over the apples. Place the skillet in the oven and bake for about 18 minutes.
2. Loosen the edges of the pancake with a heatproof rubber spatula.
3. Carefully invert the pancake onto a large plate.
Want to check it out for yourself? Try our German Apple Cake recipe free through October 18th.
About the Author: America's Test Kitchen
One Comment
Leave a Comment
You must be logged in to post a comment.
I found a recipe for a “Berry Dutch Baby” a few months ago (which I think is the same as a German Pancake), but wanted to make it easier, and less eggy and dense. So I took it in a different direction, making it taste more like a pancake.
Here’s what I came up with:
1 cup AP flour (I usually do half whole wheat pastry flour)
1/2 cup milk
3 Tbsp. butter, melted
2 eggs
1 Tbsp. sugar + 1 tsp. for sprinkling
2 tsp. baking powder
1 tsp. vanilla
1 tsp. apple pie spice (or cinnamon)
1/4 tsp. salt
1 cup fruit (e.g., blueberries, diced strawberries)
Preheat oven to 425. Spray 9″ pie plate with non-stick spray. Beat the eggs well til frothy. Add all remaining ingredients except fruit and mix until incorporated (not too much). Pour batter (which should resemble pancake batter) into the pie plate and then spread the fruit over the top. Sprinkle the remaining tsp. of sugar over the top and bake for ~20 minutes.
The result is a breakfast cake that is light and delicious and toddler friendly! If you have thoughts, visit me at <a href:"http://www.SendMeThatRecipe.com"SendMeThatRecipe.com and leave a comment.