Delicious German Style Apple Pancake with Saigon Cinnamon Syrup!
We have had a version of this at the local pancake chain “Original Pancake House” and just loved it. I can’t say for sure if this is the exact recipe they use, since it is just guesswork on my part. Basically it is just a variation on the Dutch Baby pancake with apples added and also a cinnamon syrup, which you can easily make ahead to save time. If you have made the Dutch Baby before, you might be skeptical about the method, thinking it won’t work out. But the batter for the pancake acts differently on top of the apples. You’ll see.
The type apples you will use can vary according to your area and what part of the season you are in. Go for baking apples with a sweet flavor, such as Fuji, Golden Delicious, or Rome Beauty apples (the most common market types) or whatever apple you like that has similar attributes. Avoid McIntosh or similar apples, which while excellent for eating, practically dissolve in the skillet. I also avoid ones that are too tart, such as Granny Smiths, but you might get away doing those in a blend with sweeter apples. Blends of apples always can be the best choice if they complement each other. You can check your local agricultural extension service for recommendations on apples to use in your area if you are not sure.
Apologies ahead of time on my kitchen photos- one of the bulbs in there was out and I hadn’t got another one to replace it this morning. (Time to go shopping!)
Saigon Cinnamon Syrup Ingredients:
- 1 cup fresh apple cider or apple juice
- 1 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon Saigon cinnamon
Method for Syrup:
- You can make the syrup ahead of time to make things go faster in the morning. If you do, refrigerate it then warm it up before you ladle it over your pancake.
- Whisk together the ingredients in a small saucepan.
- Cook over moderate heat, stirring constantly, until mixture reduces and thickens or reaches 212F/100C on a thermometer. You can eyeball it- it will thicken slightly as it cools. But the thermometer is not vital to the cooking (as it would be if you were making candy, for example). Just cook it into a syrup.
- Remove from heat and allow to cool until it is warm.
Ingredients for German Apple Pancakes:
- 2 Fuji or Rome Beauty apples, peeled, cored and thinly sliced
- 2 tablespoons butter
- 1/4 teaspoon Saigon cinnamon
- 1 tablespoon brown sugar
- 3 large pastured eggs
- 2/3 cup homogenized milk
- 2/3 cup all-purpose flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter
- Preheat oven and a 10-inch cast iron skillet to 450F.
- Melt butter for apples in a 8-10-inch nonstick skillet.
- Add apples and cinnamon and cook, only turning to keep from burning, over medium heat, until apples soften.
- Stir in the brown sugar and let it melt.
- Beat eggs for batter until frothy.
- Stir in the milk, flour, salt, and baking powder. Whisk until smooth
- When the skillet is preheated, remove it from the oven and melt the butter in it, swirling to coat.
- Spread the cooked apples over the bottom of the skillet.
- Pour the pancake batter over all.
- Place skillet back in the oven and bake for 18-25 minutes, until the top is golden brown.
- Allow skillet to sit for a minutes, then run a knife around the edge to loosen the pancake.
- Place a large plate or serving platter over the skillet and carefully invert the pancake.
- Drizzle pancake with warm Saigon cinnamon syrup (and sprinkle with extra cinnamon if desired).
- Slice and serve.
You might also like: