German apple pancakes and Dutch babies come from the Pennsylvania Dutch. Oddly, these kind of pancakes. seem to be lost to modern, German cooking but are delicious, nonetheless.
The word "Dutch" comes from a mispronunciation of "deutsch," not from Germany's northern neighbor. The Pennsylvania Dutch migrated from southwestern Germany and Switzerland in the 17th and 18th centuries.
A German variation, known as Kaiserschmarrn, is a sweet omelet/pancake with raisins which is broken apart and allowed to brown further. It is served with applesauce, fruit compote or cherries. See here for picture and recipe.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 4
- 3 T. butter
- 1 apple
- 1/2 tsp. cinnamon
- 4 - 5 T. sugar
- 1 tsp. lemon zest
- 3 eggs
- 2/3 c. milk, room temperature
- 2/3 c. flour
- 1/8 tsp. salt
You will need a 10 inch ovenproof skillet (25 cm pan).
Heat the oven to 450°F (230°C). Melt the butter in the pan in the oven. Be careful, it can burn if you leave it too long.
Peel and core the apple. cut into slices. Remove pan from oven, add apple slices, 2 tablespoons of sugar and cinnamon. Stir and place back in oven.
While apples are sputtering in the oven, mix 2 - 3 tablespoons of sugar, lemon zest and eggs on high in a blender or food processor for one minute.
Add the milk and mix, then the flour and salt and mix until no lumps remain.
Remove the pan from the oven, pour the batter on top and place back in the oven.
Bake for 15 - 20 minutes, or until set and puffy.
Serve for breakfast with bacon and syrup or cut into smaller wedges for dessert with whipped cream.
Notes: If your milk is not room temperature, heat it in the microwave for about 30 seconds on high.
You can also keep the batter overnight in the refrigerator and bake this pancake first thing in the morning.
The best apples to use are a bit sour. You can toss the apples in some lemon juice to kick up the flavor before you add them to the pan.
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Other German pancakes
This dish would make a good meatless, main dish which would be served for the midday meal in Germany. Flour-based recipes filled up hungry stomachs without spending a lot of money on meat, which was traditionally more expensive than it is today. It was also common to serve a main dish like this in the evening, so that the children would not eat all the sausage and bologna (Wurst und Aufschnitt) as that was also expensive.