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German Apple Pancakes

We chose Granny Smith Apples -- they have a sweet-tart flavor, and they're firm, so they won't break apart when cooked. After you've cut the apples, gently toss them with brown sugar, cinnamon, and lemon juice. Lemon keeps the fruit from turning brown after it's cut.

  • yield: Makes 6 pancakes

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Ingredients

  • 2 tablespoons unsalted butter, plus more for tin, and 2 tablespoons melted unsalted butter
  • 5 tablespoons granulated sugar, plus more for tin
  • 2 Granny Smith apples (about 1 pound)
  • 1/4 cup light-brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup milk
  • Confectioners' sugar, for dusting

Directions

  1. Step 1

    Preheat oven to 450 degrees. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin; coat with granulated sugar.

  2. Step 2

    Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.

  3. Step 3

    Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Add apples and saute, turning occasionally, until caramelized, 10 to 12 minutes. Remove pan from stove; let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside.

  4. Step 4

    In the bowl of a food processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes.

  5. Step 5

    Pour batter over apples. Transfer tin to oven; reduce heat to 400 degrees. Bake until pancakes puff up, about 15 minutes.

  6. Step 6

    Remove tin from oven; invert onto a flat work surface. Dust with confectioners' sugar; serve immediately.

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Reviews (11)

  • 31 Dec, 2010

    Oops in my previous post I meant to say my muffin tins were NOT non stick.

  • 31 Dec, 2010

    I did not love these. My muffin tins were non stick and so that was a bit of a challenge getting them out. I left them for 5 min and they came out easier. The apples were very tasty but the batter was just kind of bland and the moistness of the apples mean the dough is moist and I guess I was expecting more like a muffin consistency. Good but not great.

  • 10 Oct, 2010

    These were really good! I had a ton of apples from apple picking last weekend so I decided to try these out while my husband's friends were in town. Big hit! Will definitely make them again.

    (The guys ate two so I will probably double the batch next time)

  • 6 Mar, 2009

    My daughter is allergic apples can you sub. for a different fruit like peaches, pineappple and ect. Momover40

  • 28 Dec, 2008

    yum

  • 28 Dec, 2008

    yum

  • 22 Jul, 2008

    Delicious!!! I bake them all the time, everyone loves them!

  • 9 Apr, 2008

    I used whole wheat flour (makes a more hearty pancake) and Fuji apples (they stay crisp when cooked, I prefer that texture)

  • 12 Jan, 2008

    THANKS FOR YOUR INFO. PRISCILLARN. HOWEVER I WILL LEAVE OUT MUCH OF THE SUGAR (WAY TO MUCH FOR ME) BUT THANKS ANYWAY.

  • 12 Nov, 2007

    Try doubling the apples, brown sugar and cinnamon! Try lime juice instead of lemon. Try making the batter in the blender instead of the food processor. (Much less mess.) Also very good with 1/4 cup dried, sweetened cranberries added to apples! When apples are doubled, serve with just a sprinkle of powdered sugar on top. Very, very good!

  • 5 Nov, 2007

    Very easy and delicious! Two thumbs up from my toughest critics, ages 16, 9, and 3!