German Apple Pancake
found in Desserts - Winter Warmers
Prep: 15 minutes
Cook: 30 minutes
Known as Apfelpfannkuchen in Germany, these fruity baked pancakes are filled with apples and cinnamon.
- 17g softened unsalted butter
- 3⁄4 tsp sunflower oil
- 1 apple, peeled, cored and thickly sliced
- 3⁄4 tsp cinnamon
- 25g flour (plain)
- 17g brown sugar
- 5g caster sugar
- 1 egg
- 47ml semi-skimmed milk
- 1⁄4 tsp vanilla extract
Pre-heat the oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7. Line the base of a round cake tin (not loose based), with baking paper. Add half the butter and the oil, then swirl around the tin to coat the inside.
Mix the apples with the cinnamon and remaining butter. Layer evenly in the base of the tin. Cook in the oven for 12-15 minutes.
Meanwhile, sift the flour into a bowl and add a pinch of salt. Add the sugar and make a well in the centre. Break the eggs into the well and add the milk. Whisk together, gradually drawing in the flour, to form a thick batter.
Remove the tin with the cooked apple mixture from the oven and immediately pour over the batter. Return to the oven and bake for 15-18 minutes, until the baked pancake is puffed up and golden brown.
Immediately turn out upside down. Cut into wedges. Serve hot or cold.