• About
  • Write For Us
  • Contact
  • Top 50 Food Blogs
  • Cooking Resources
  • Forum

IndustryEats

  • Cooking Basics
  • Technique
  • Equipment
  • Recipes
    • Breakfast
    • Sandwiches
    • Pizza
    • Pasta
    • Seafood
    • Side Dishes
    • Salads
    • Soups
    • Breads
    • Desserts
  • Interviews
You are here: Home / Breakfast / German Apple Pancake Skillet Breakfast Recipe

German Apple Pancake Skillet Breakfast Recipe

March 10, 2016

German Apple Pancake Skillet Breakfast Recipe

A few days ago, I received two cookbooks in the mail. One of them is called The New Cast Iron Skillet Cookbook by Ellen Brown and the other is called The Lodge Cast Iron Cookbook. Both of these books contain some serious recipes. I am so excited to share some of them with you because I think you’re going to love them. Of course, I’ll put my own twist on things like I always do.

The Recipe

The recipe I’m going to share today I prepared yesterday. It’s called a breakfast, but really, I think it could act as either a breakfast or a dessert. Since I made this in the afternoon, breakfast had long passed. Laura and I decided that since we had two of them, they would last two nights after dinner, if we split each one. I’ll tell you, they were delicious.

I believe the accurate name for this recipe is German Apple Pancakes. I want to warn you, don’t misinterpret the word pancake in this title as something that’s thin and bready. This recipe produces something more along the lines of an upside down cake. The flavor is enormous and the best part is, you can use as many apples as you’d like. Also, you’ll need two small 8″ cast iron skillets to prepare this recipe, so it’s best to pull them out of the cabinet, or from wherever you store them.

Ingredients

Serves: 2

4 Tablespoons Unsalted Butter
1/2 Cup Whole Milk
4 Large Apples (I used Cortland), Cored, Peeled and Sliced
4 Tablespoons Granulated White Sugar
1 Teaspoon Ground Cinnamon
2 Large Eggs
1/2 Cup All-Purpose Flour
Regular Table Salt
Granulated Brown Sugar
Powdered Sugar

Step-by-Step Instructions

I find it odd that folks recommend Granny Smith and Golden Delicious apples for recipe like this, when Cortland is more than perfect. The Golden Delicious is rather tasty and sweet, but in my area, Cortland is the largest available, which makes for simpler slicing and preparation. Use whatever type of apple you prefer, but just remember, be plentiful and go with the sweet varieties. While preparing this recipe, the apples will cook down and more often than not, you’ll be wishing you added more than you did.

Pre-Heat Oven

First things first. You’ll need to pre-heat your oven to 425 degrees.

Melt Butter

Add 2 tablespoons of unsalted butter to each 8″ skillet and let melt over low heat.

Melting Butter in Cast Iron Skillet


Add Sugar, Cinnamon & Apples to Bowl

In a large bowl, add the 4 tablespoons of granulated white sugar, the 1 teaspoon of ground cinnamon and the 4 cored, peeled and sliced apples.

Sugar & Cinnamon in Bowl

Sliced Apples

Now, mix the ingredients in the bowl until the apple slices are completely and evenly coated with the sugar and the cinnamon.

Sugar Coated Sliced Apples

Combine Butter & Milk

In a large measuring cup (I used a 4 cup one), add 1/2 cup of whole milk.

Milk in Measuring Cup

(I have no idea how that got to be over a half cup. It was only that amount before I moved it to snap a photo of it, I swear.)

After that and once the butter is completely melted in the skillets, add half of the melted butter to the milk, leaving the other half in the skillets.

Cook Down Apple

Now that the apple slices are coated and the skillets have the necessary butter and heat to them, go ahead and divide the apple mixture evenly between the skillets. Be sure to clean the sides of the bowl with a rubber spatula to get all the leftover sugar and cinnamon. Add that to the skillets as well.


Sliced Apples in Cast Iron Skillets

Over medium heat, cook the apples down until they begin to soften and the sugar mixture starts to bubble. They should look something like this when they are finished.

Cooking Down Apples in Cast Iron Skillet

When done, remove the skillets from heat.

Add Eggs, Flour & Salt to Milk

In the large measuring cup where the milk and butter are combined, add in the two large eggs and whisk together. Then, add in the 1/2 cup of all-purpose flour and a pinch of regular table salt and whisk as well.

Batter For Apple Pancakes

Add Batter to Skillets

Now, divide the batter evenly between the two skillets, mostly covering the apples. Don’t go nuts here, the apples merely need to be partially submerged.

Batter in Cast Iron Skillets

Place Skillets in Oven

When the oven is warm and on the middle rack, place the two cast iron skillets and let bake for about 10 minutes. The goal here is to allow the ingredients to cook until the tops puff up and turns partially golden brown. This is what mine looked like when I pulled them out of the oven. They puffed up a lot and then settled down when they hit the cool air.

German Apple Pancakes


Apple Pancake in Cast Iron Skillet

The Final Product

You’ve got a few choices here. You can grab a few forks and dive into these tasty delights right in the cast iron skillets or you can flip them upside down so they come out of the skillet onto a plate.

German Apple Pancake on Plate

Either way, feel free to sprinkle some granulated brown sugar over each pancake and then sift some powdered sugar the same way. Those ingredients will only add to the taste. Enjoy!

German Apple Pancake Skillet Breakfast Recipe

——

If you’ve enjoyed today’s post and found it helpful, please share it with a friend. Also, if you’d like to continue reading and would like our posts sent directly to your email inbox, simply sign up for our newsletter. We’ll send each and every post directly to you. Thanks!

Related posts:

  1. Cinnamon Sugar Apple Cake Recipe
  2. Cast Iron Skillet Butterscotch & Pecan Cake Recipe
  3. German Apple Cake Recipe
  4. Fresh Corn Pancake Recipe by the New Cast Iron Skillet Cookbook
  5. Sweet Potato & Egg Skillet Breakfast Casserole Recipe

Filed Under: Breakfast

What’s Next? Email Updates!

If you enjoyed reading this post, why not consider signing up to receive others like it by email? It's so easy and you can unsubscribe at any time.

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Connect With Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

RECEIVE MY POSTS BY EMAIL!

Interested in receiving my posts by email? This is your chance! Simply place your email address in the box below and I'll deliver each and every post I write directly to your inbox.

MOST POPULAR POSTS

  • What Does Cutting “On the Bias” Mean in the Culinary World? If you're not a trained chef or don't hang out with...
  • The Ultimate Dutch Oven Macaroni & Cheese Recipe Boy have I got a good one for you today. This is pr...
  • Leek Fritters Recipe by Yotam Ottolenghi’s Plenty There's something about the simplicity and ease of eati...
  • Crispy Salmon With Crushed New Potatoes In today's post, I'm going to attempt one of Gordon...
  • Repairing & Refinishing a Wooden Kitchen Cutting Board As I mentioned in my previous post, a gentleman, wh...
  • Sweet Potato Cakes Recipe by Yotam Ottolenghi’s Plenty Today's recipe is quick and easy. If you've ever made r...
  • Homemade Sauerkraut & Potato Pierogi Recipe I've loved pierogies as long as I can remember. I u...
  • Classic Italian Bread Recipe by Bread Illustrated Here's the deal with making bread - pretty much every r...
  • Tamara’s Ratatouille From Yotam Ottolenghi’s Plenty Laura has been telling me about this thing called "Rata...
  • Why Did My Bread Come Out Flat? I would love to run a blog where every recipe I pos...

Recent Comments

  • Jay Gaulard on Skillet Roasted Cabbage with Caraway Seeds & Lemon Recipe
  • Theo on Skillet Roasted Cabbage with Caraway Seeds & Lemon Recipe
  • Jay Gaulard on Fluffy Dinner Rolls Recipe by Bread Illustrated
  • Karly Davenport on Fluffy Dinner Rolls Recipe by Bread Illustrated
  • Jay Gaulard on Gluten-Free Pineapple Upside-Down Cake Recipe

Copyright © 2021 · IndustryEats.com Food & Cooking Blog · About · Write For Us · Contact · Privacy / Terms · Sitemap