German Apple Cinnamon Pancakes
Fluffy pancakes fried with thin apple slices right in the batter. Cinnamon and butter give a soft, homestyle flavor.
- Time
- 25 min
- Serving
- 605 kcal
- Ingredients
- ≈ $0.83
- Protein
- 18 g
Ingredients
- 1 Wheat flour 75 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
- 4 Sugar 15 g
- 5 Apples≈ $3.50 per kg 120 g
- 6 Butterpack 180 g ≈ $1.58 12 g
- 7 Cinnamon 1 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Whisk together the egg, milk3, sugar, salt, and flour until smooth and liquid.
Slice the apple5 thinly, removing the core.
Melt a little butter6 in a pan, then pour in half the batter.
Quickly arrange the apple5 slices on top and cook for 3–4 minutes until the edges set.
Flip and cook another 2–3 minutes until golden and done through.
Repeat with the remaining batter, sprinkle with cinnamon, and serve warm.
Tips
- Why it works
- Slice the apples thin so they cook evenly and don't stay raw inside. If they are thick, the middle will be watery.
- Substitutions
- Replace the sugar with brown sugar (15 g) for a caramel note. You can use whole milk, but the batter will be thicker.
- Common mistakes
- If the pancakes burn outside but stay raw inside, check doneness with a toothpick or carefully lift an edge.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the oven at 180°C for 5 minutes with a little butter so they don't dry out.
- Serve with
- Serve with tea or yogurt for breakfast when you want something quick and sweet.
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