Recipe: German pancake with sautéed apples

Recipe: German pancake with apples
(Bob Chamberlin / Los Angeles Times)

45 minutes. Serves 2 to 4

Sautéed apples

1/3 cup raisins

1/2 cup rum

3 apples, preferably Granny Smith, cored, peeled and each cut into 8 slices

3 tablespoons butter

3 tablespoons brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1. In a small saucepan, combine the raisins and rum over medium-low heat just until the rum warms and begins to soften the raisins. Remove from heat and set aside until the raisins are softened and plump. Drain the rum and set the raisins aside.

2. Meanwhile, in a large skillet over medium heat, melt the butter. Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple softens, 4 to 6 minutes (the slices should still be a little crisp). Remove from heat and stir in the raisins. Keep warm.


1 cup (4.25 ounces) flour

1/8 teaspoon salt

2 tablespoons brown sugar

1/3 cup finely chopped toasted pecans

4 eggs, lightly beaten

3/4 cup milk

1/4 cup (½ stick) butter

Sautéed apples

Powdered sugar, for dusting

Heat the oven to 425 degrees. In a bowl, whisk together the flour, salt, sugar and pecan pieces. In a separate bowl, beat the eggs with the milk, then beat the egg mixture into the flour. Melt the butter in a 9- to 10-inch cast-iron skillet and pour the batter into the hot pan. Bake until the pancake is puffed and golden brown, 20 to 24 minutes. Spoon the apple mixture into the center of the pancake and dust with powdered sugar. Serve immediately.



Calories 632

Protein 13 grams

Carbohydrates 66 grams

Fiber 5 grams

Fat 33 grams

Saturated fat 16 grams

Cholesterol 244 mg

Sugar 35 grams

Sodium 318 mg