Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes German Apple Pancakes 3.9 (22) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2020 Print Rate It Share Share Tweet Pin Email Yield: 6 pancakes If your family loves pancakes (of course they do!), they're likely to get even more excited about the baked kind that puffs up in the oven. 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) ¼ cup light-brown sugar 1 tablespoon freshly squeezed lemon juice ½ teaspoon ground cinnamon ⅔ cup all-purpose flour ½ teaspoon salt 3 large eggs ¾ cup milk Confectioners' sugar, for dusting Directions Preheat oven to 450 degrees. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin; coat with granulated sugar. 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. 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. 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. Pour batter over apples. Transfer tin to oven; reduce heat to 400 degrees. Bake until pancakes puff up, about 15 minutes. Remove tin from oven; invert onto a flat work surface. Dust with confectioners' sugar; serve immediately. Tina Rupp Cook's Notes We chose Granny Smith Apples -- they have a sweet-tart flavor, and they're firm, so they won't break apart when cooked. Rate it Print