This Rustic German Apple Pancake, is known as Apfelpfannkuchen in German. Just for 155 calories a serving, this tender, custardy treat is reminiscent of French toast with caramelized apples! So Yum!
The bonus is that it is so easy to prepare. Along with that you get a good dose of your daily fruit. I love apples and can eat it everyday. You may have heard this popular saying “An apple a day keeps the doctor away”. While that may just be one old saying. That distinction given to apples, does not come without some reason in it.
Apples are known for their rich phytochemical profile and are associated with a reduced risk for major diseases such as cancer, cardiovascular disease, Alzheimer’s disease, diabetes etc. They have been found to be beneficial with weight management through the effect on satiety. Some research has shown that the fiber in apples affects the friendly gut bacteria, thereby boosting immunity.
The flavonoid rich apples have been associated with a decrease in inflammation markers and less weight gain. The pectins and polyphenols in apples enhance fat metabolism. In this recipe I have retained the peel as it has a good amount of nutrition in it – the fiber and antioxidants. For so much nutrition in one little, lovable and tasty fruit, don’t you now feel convinced to try this recipe!
You do not have to make this Rustic German Apple Pancake only for a brunch or a breakfast. It can be served with evening tea or even for dessert!
RUSTIC GERMAN APPLE PANCAKE
- 2 eggs large
- 1/2 cup milk reduced fat
- 1/4 cup whole wheat flour or all purpose flour
- 1/4 cup all purpose flour
- 1/4 teaspoon vanilla extract
- 3 tablespoons brown sugar *see note below
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 apples sliced
- 1/4 teaspoon cinnamon ground
- 1 pinch nutmeg ground
- 1 pinch salt
- powdered sugar optional
- maple syrup optional
Preheat the oven to 400º F.
Combine the eggs, milk, whole wheat flour, all purpose flour, baking powder, vanilla extract, one tablespoon brown sugar*, olive oil and whisk it lightly, but do not over mix. Let it rest.
Take a 10 inch cast iron skillet. Melt the butter over medium high heat. Add the brown sugar and stir few minutes. Then lay the thinly sliced apples* and sauté for about 5 minutes until the apples soften, turn slightly golden and caramelized. Sprinkle the spices and stir gently. Make sure the apple slices are uniformly laid out in the skillet.
Pour the pancake batter evenly over the top of the apples. Place the skillet in the oven and bake for about 15-20 minutes. It should puff up and turn golden brown. Start checking with a cake tester or a toothpick after 15 minutes of baking time to make sure the inside is baked.
Transfer the skillet on to a wooden surface and let it rest few minutes. It will flatten slightly. Loosen the pancake gently on all sides using a butter knife or spatula. With the help of oven mitts flip the baked pancake carefully onto a serving plate. The iron skillet is heavy, so this requires strong hands and a good grip!!
To serve, you may decorate with powdered sugar and use maple syrup, if desired. The pancake should be sweet enough without the syrup. And it pairs very well with a nice cup of coffee or cappuccino. It is so good to wake up to a warm brunch on a cold winter weekend!
You could use a small ripe banana to sweeten the batter. If you do use it, then mash it really well with a fork and mix it into the batter, but make sure to lower the amount of milk to 1/3 cup, reduce the amount of flour by two tablespoons and skip the tablespoon of brown sugar added to the batter.
I prefer to use the apple unpeeled.
Servings: 6, Serving Size: 1/6th of the large pancake
Calories 155, Total Fat 6 g (Saturated Fat 2 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 3 g), Cholesterol 77 mg, Sodium 62 mg, Potassium 136 mg, Phosphorus 80 mg, Total Carbohydrate 21 g, Dietary Fiber 2 g, Sugars 12 g, Protein 4 g