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German ‘PUFF’ Apple Pancakes

Yields1 Serving

 OMSPA's German 'Puff' Pancakes With a few changes to a time-honoured traditional recipe and giving special attention to presentation this recipe will put the ohhhhh....into breakfast.
 
 2/3 cup flour
 2 granny smith apples, peeled, cut into pieces (about 1 pound)
 3 eggs
 ¼ cup, light brown sugar
 5 tablespoons granulated sugar plus more for the tin
 ½ teaspoon cinnamon
 2 tablespoons unsalted butter
 1 tablespoon lemon juice
 ¾ cup whole milk
 
 Topping Ideas:
 
  Maple syrup
  Fresh whipped cream
  Strawberry jam
  Extra confectioner's sugar
  Fresh squeezed lemon juice
  Double whipped Devon cream
1

Use a 6-cup jumbo muffin tin. Preheat oven to 450 degrees.

2

3

Brush melted butter inside each muffin cup; coat with granulated sugar.

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5

Peel, core and slice each apple.

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Toss with brown sugar, cinnamon, and lemon juice.

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9

Melt 2 T butter in a skillet, then add apples and sauté for 10-12 min. until caramelized (you can add some maple syrup if you wish at this time).

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Combine flour, salt, granulated sugar, melted butter, eggs, and milk; mix well. Pour batter over apples.

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Put into oven after lowering temp. to 400 degrees. Bake 15 min. Pancakes will put up during last 5 min.

14

15

Take tin from oven and turn it over on a flat surface to remove pancakes.

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Dust with confectioners' sugar and serve immediately.