German pancakes are a lovely big popover, traditionally served with a squeeze of lemon juice and a dusting of powdered sugar. What I love about this recipe is its versatility.
Want it sweeter? Add more brown sugar to the apples, or drizzle caramel sauce over it.
Dislike apples? Disregard the apple/brown sugar portion of the recipe and top them with your favorite fresh berry.
Want to make it savory? No problem! There’s no sugar in the batter, so just fold in your chopped veg of choice, or drizzle the finished product with au jus, or shredded cheese, etc.
2 apples, peeled and chapped into 1/2″ pieces
1/2 cup brown sugar
1/2 cup butter
1 tsp salt
3/4 cup milk
1 cup flour
1 Tblsp cinnamon (optional)
1. Preheat oven to 400 degrees F.
2. In a pan over medium heat, saute the apples, 1/4 cup butter, and the brown sugar for about 10 minutes, stirring occasionally.
3. Place butter in a 9×9 pan, and put in the oven to melt.
4. Once the butter is completely melted, remove pan and set aside.
5. Whisk the eggs.
6. Add salt and milk, whisking until smooth.
7. Add flour and cinnamon, whisking until smooth.
8. Pour mixture over the butter in the baking pan.
9. Add apple mixture on top of it.
10. Bake at 400 degrees for 20-25 minutes.
11. Eat warm.