German Apple Pancakes (Apfelpfannkuchen)
These German apple pancakes are my kids favorite pancake EVER. They are super fluffy, thanks to the beaten egg whites and sparkling water in the pancake batter. The cooked apples are the perfect, sweet and tart finishing touch. It's also the recipe I grew up with in Germany and have loved for many year. German pancakes are the middle ground between American pancakes and French crêpes. The best way (my family thinks) to eat these apple pancakes is sprinkled with cinnamon sugar, so you'll just have to try it yourself!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 apple (large, I usually use a tart apple like Granny Smith, but any apples will work in this recipe. )
- 2 eggs (separate whites from yolks, size large US)
- 1 pinch salt
- 5 grams brown sugar (substitute with white cane sugar if you don't have brown sugar)
- 2 grams baking powder
- 120 grams all-purpose flour
- 120 milliliters milk (Substitute with plant-based milk if you would like. I usually use 2% cow's milk.)
- 120 milliliters sparkling water (No sparkling water? Simply leave it out and use either more milk or still water.)
- 30 grams unsalted butter (for the skillet to cook your pancakes in)
- cinnamon sugar (our preferred choice)
- powdered sugar (the kids love a little 'snow' on their pancakes)
Instructions
- 1
Wash your apple (we do not peel it), cut it into quarters, cut out the core, and cut it into small pieces, about the size of blueberries.
- 2
In a medium to large skillet (the same skillet you will cook the pancakes in) and over medium heat, add a bit of butter (about 1/2 tablespoon of 7 grams) and let It melt. Add all of the apple pieces and let them cook until golden in color, about 3 to 5 minutes. Transfer to a plate and set aside.Alternatively, you can cut your apples into thin wedges and skip the cooking process.
- 3
In a small bowl, add a pinch of salt to the egg whites and beat until stiff. The salt helps the egg white stay firm. You should be able to turn your bowl upside down without the egg white running out.
- 4
In a medium-sized bowl, using an electric mixer, beat together the egg yolks, brown sugar, salt, flour, baking powder, milk and mineral water until combined.
- 5
Fold the fluffy egg whites into the batter. You should not be able to see any white streaks anymore.
- 6
Over medium heat, add half of the butter to a medium-sized skillet, pour in half of the batter and tilt the pan, so it covers the entire bottom of the pan. Immediately add half of the apple slices and distribute them evenly, gently pressing them into the batter. Let cook until golden brown on both sides. You can use this pancake flipper to help you flip it, or use two spatulas to flip it.
- 7
Dust your apple pancake with powdered sugar or sprinkle with cinnamon sugar (our preferred choice).