Dutch Apple Pancake

This delicious slightly custardy apple German pancake is delicious and decadent. The end!

Course Breakfast

Cuisine Breakfast

Keyword dutch apple pancake, dutch pancake

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 389kcal

Preheat the oven to 450 F.
Heat a large sauté pan on medium heat. Once it has heated up, add 2 tablespoons of butter.
1/4 cup butter
Once the butter melts, add the sliced apples and sauté them from 5 - 10 minutes. They should be softened but not cooked all the way through. Remove to a plate and set aside.
1 apple
In a large mixing bowl, crack in all the eggs, add the flour, milk, vanilla, salt and nutmeg. Whisk until combined and bubbly.
6 eggs, 1 cup spelt flour, 1 cup milk, 1.5 teaspoons vanilla, .50 teaspoon salt, .25 teaspoon nutmeg
Place the same sauté pan into the oven to heat up for 5 minutes
Add 2 tablespoons butter into the pan and let it melt but not brown.
1/4 cup butter
Take pan out and add the apples first, then the batter.
Return to the oven and bake for 15 minutes. It will become puffy. Test it with a cake tester.
Once it is done and you take it out of the oven, it will deflate after a few minutes. Cut and plate.
Eat
Smile
Enjoy

Helpful tips

I use sprouted spelt flour because I love it and it gives it a slightly denser texture but if you want you can use white, all-purpose flour.
I find a lot of breakfast foods like this in restaurants too sweet. I also find it weird when they shake confectioner's sugar over everything. My version of this pancake has less sugar and the addition of maple syrup to the finished product, makes it perfect.
I am using a MacIntosh apple which I love because they soften quickly. But use whatever baking apple you prefer.
I only use one apple for the recipe but you can use two if you like.
I leave the skin on because I want the extra nutrients but you can peel yours.