Easy German Pancake with Cinnamon Maple Butter

Adapted from Americas Test Kitchen (Original recipe withApple Topping at bottom of page).

Print Recipe

German Pancake with Cinnamon Maple Butter

Ingredients

• PANCAKE
• 1 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon table salt
• 1 cup any milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• CINNAMON MAPLE BUTTER
• Cinnamon Maple Butter
• ¼ cup softened unsalted butter
• 1 tablespoon maple syrup
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Instructions

1

PANCAKE: Don't pre-heat oven.

2

Whisk flour, sugar, and salt, in a large bowl.

3

Whisk milk, eggs, and vanilla together in second bowl.

4

Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.

5

Adjust oven rack to lower-middle position.

6

Melt butter in a 10-inch oven-safe nonstick skillet over medium-low heat or use a traditional 10-inch skillet lightly sprayed with cooking spray.

7

Add batter to skillet, immediately transfer to cold oven, and set oven to 375 degrees. In the meantime, make the apple topping (below).

8

Bake until edges are deep golden brown and center is beginning to brown, 25-30 minutes.

9

Drizzle with cinnamon maple butter and prinkle with powdered sugar or serve with apple topping.

10

CINNAMON MAPLE BUTTER:

Notes

Don't pre-heat oven. Whisk flour, sugar, and salt, in a large bowl. Whisk milk, eggs, and vanilla together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. Adjust oven rack to lower-middle position. Melt butter in a 10-inch oven-safe nonstick skillet over medium-low heat or use a traditional 10-inch skillet lightly sprayed with cooking spray. Add batter to skillet, immediately transfer to cold oven, and set oven to 375 degrees. In the meantime, make the apple topping (below). Bake until edges are deep golden brown and center is beginning to brown, 25-30 minutes. Sprinkle with powdered sugar or serve with apple topping. Melt butter and stir in the rest of the ingredients.

German Apple Pancake with Apple Topping

1 ¾ cups (8 3/4 ounces) all-purpose flour
¼ cup sugar
1 tablespoon grated lemon
1 tablespoon juice
½ teaspoon table salt
⅛ teaspoon freshly ground nutmeg
1 ½ cups any milk
6 large eggs
1.5 teaspoons vanilla extract
3 tablespoons butter

Whisk flour, 3 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl. Whisk milk, eggs, and vanilla together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.
Transfer skillet to wire rack and sprinkle pancake with lemon juice and remaining 1 tablespoon sugar. Gently transfer pancake to cutting board, cut into wedges and serve.