A traditional german pancake made using egg-based dough and sliced apples. The pancake is baked in the oven to create a delicious treat with puffed up sides.
Use an apple cutter and/or a knife to slice the apple into thin wedges.
Add the eggs, all purpose flour, milk and salt to a large bowl. Combine using an electric hand mixer.
Pour the melted butter into a cake pan (or pie pan) coating the bottom and sides. Make sure not to miss any parts of the pan.
Assemble the thin apple wedges into a design at the bottom of the pan.Pour the prepared batter over top of the apples.
In a small bowl, mix together the cinnamon and sugar. Sprinkle it over top of the pancake batter.
Bake uncovered for 20-25 minutes, until the pancake is puffed and the edges are golden brown.Let cool 5 minutes. Use a spatula to help transfer to a large plate. Slice similar to a pizza, serve and enjoy!
Recipe Notes:
This recipe tastes delicious on its own, no need to add any toppings. However, maple syrup, a sprinkle of confectioner's sugar, a little butter, whipped cream, yogurt, jam or a scoop of vanilla ice cream are all welcome!
Apple slices should be very thin for this recipe. If they’re sliced bigger, they should be sauteed in a hot skillet first which will soften them before adding to the cake pan.
This pancake tastes best when served warm and fresh. Leftovers can be stored in an airtight container in the fridge up to 3-4 days and can be reheated in the oven or microwave.
The bottom and sides of the pan should be evenly coated with melted butter to prevent any sticking.
After baking, let cool 5 minutes then run a silicone spatula along the edges and underneath to help loosen. Use oven mitts and the spatula to help guide the pancake on to a large serving plate.
Use a knife or pizza cutter to slice into pie-shaped servings.