German Apple Pancake with Vanilla Whipped Cream & Raspberries
Passover is just around the corner so we’re eating as much chametz as possible. For breakfast today: German apple pancakes with fresh vanilla whipped cream and a sprinkling of ruby raspberries. 
Isn’t it pretty? As far as this baker is concerned, an entire week without flour or grain products is easier to bear if you have memories of luscious meals like this to dream about (and look forward to).
German apple pancakes are surprisingly easy to put together and are sure to become a family favorite. After sauteing tart apple slices in foamy butter you sprinkle them with cinnamon and sugar, then add the pancake batter directly to the pan and finish the cooking process in the oven. What emerges some ten minutes later is a full-bodied, scrumptious pancake with caramelized apple slices embedded in the top. Cut into quarters then garnish with a generous dollop of fresh vanilla whipped cream and raspberries.
German Apple Pancakes
From The Williams-Sonoma Collection Breakfast Book.
Ingredients: Serves 4
Required Equipment: An oven safe frying pan
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup plus 1 tablespoon granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon fleur de sel (fine sea salt). You can use kosher salt also.
- 1 1/2 teaspoons unsalted butter
- 2 large, tart apples, peeled, cored, and cut into wedges 1/2 inch thick. (We used Granny Smith apples.)
- 1 teaspoon ground cinnamon
- 3/4 cup fresh raspberries
- Fresh whipped cream, recipe below.
Preheat the oven to 375 degrees F. (Also, if you are making the whipped cream put the mixing bowl you’re going to make it in into the freezer.)
In a blender, combine the eggs, the vanilla, and the 1/2 cup granulated sugar and blend until combined, about 5 seconds. Add the flour, baking powder, and salt and mix until smooth, about 10 seconds more. The batter is now going to sit while you do everything else, allowing the bubbles from the baking powder to dissipate and resulting in a denser pancake.
Place a 10-inch ovenproof, nonstick frying pan over medium heat and add the butter. When the butter has foamed and the foam has subsided, add the apples and saute, stirring occasionally, until softened, 4-5 minutes. Sprinkle the apples with the cinnamon and the remaining 1 tablespoon granulated sugar. Stir together and saute until the apples are glazed and the edges are slightly translucent, about 2 minutes longer.
Spread the apples evenly in the frying pan and pour the batter slowly over the top, so that the apples stay in place. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes. Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes longer.
Remove from the oven, invert a flat serving plate over the frying pan, and then, holding the pan and plate together, invert them together and lift the pan off. Be careful: the pan will be very, very hot!! Cut the pancake into 3 or 4 wedges and transfer to individual plates. Place a dollop of vanilla whipped cream on top, scatter with a few raspberries, then serve immediately,
Fresh Vanilla Whipped Cream
Ingredients:
- About 3/4 cup heavy cream
- 1/2 tablespoon granulated sugar
- Scant half teaspoon pure vanilla extract
Combine all the ingredients in a chilled mixing bowl. Mix on high speed with a hand-held mixer until stiff peaks form. Enjoy!
31 Responses to “German Apple Pancake with Vanilla Whipped Cream & Raspberries”
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Ari, I think it would be almost impossible for me to have only one wedge of this – it looks luxurious!
Sounds delicious, looks very appetizing and extremely tasty! I love fresh fruit on food especially in the morning…but I’ll take it anytime.
I would probably add maple syrup too! Looks delicious!
I’ve wanted to try a large individual pancake recipe for so long. You’ve given me the inspiration!
I’ve never actually had one of these baked pancakes. All of mine have been the cook-on-the-griddle kind. Looks good!
That does look so pretty – and delicious too
yummy!
I recently made a Passover Cake and I loved how ground almonds and whisked egg whites are used to instead of flour to produce a really tasty cake.
These German Pancakes look delicious and a good thing to ‘fill up on’ before Passover!
Oh wow, That looks like one fantastic breakfast.
When are you going to open a cafe woman??!
That picture is literally making my mouth water!!
Forget breakfast, I would eat this any time of day! Hello gorgeous indeed.
Looks like a breakfast winner.
It’s 5:19 am..Monday…..I really need this for breakfast this morning!:) This is an outstanding way to start the week.
5 Stars.
Patricia – I felt the same way when I saw this but one slice is soooo filling. The hubby was able to get two but my tummy just couldn’t take any more food. Guess that means we’ll just have to make these again soon!
Ruth L – Fresh fruit adds a lot to this dish, not just in terms of color but in terms of taste. The sweet tartness of the raspberries really compliments the flavor of the caramelized apples and whipped cream.
Brilynn – Heck go for it! Maple syrup might be a bit too much given how rich the flavors already are, but if it floats your boat, by all means!
T.W. – Glad I could be of service.
Claire – This is the second baked pancake recipe we’ve had recently. Very delish. It’s amazing how filling they are compared to American pancakes.
Kelly-Jane – Thanks, I hope you give the recipe a try so that you can enjoy it’s sweet goodness at home too!
Foodiemama – Ditto.
Freya – There are loads of delicious Passover recipes, that’s for sure. But I still miss flour during Passover week, especially when I flip through my bread books. Plus, I’m one of those people who often really, really wants something after I’m told I can’t have it.
Tali – Ha, I wish I could open a cafe! I know just where it would be located too, and what I would serve, and what the interior would look like. One day, maybe!
Anali –
Peabody – It sure is!
Ruth L – I wish I could zap a piece on over for your early morning enjoyment.
never think of breakfast can be that decadent !!! Really beautiful!
Ari, this indeed is something I am looking to make especially with a bunch of big eaters coming to visit soon. Looks filling and lovely, thanks!
Breakfast at your home must be lovely. That looks so incredibly good. I’m just at a loss for words.
What a nice way to say goodbye to “wheat” before Passover knocks on your door. This german pancake looks sooooo good!
Happy Passover! with Matzo love!
Yum!! I love cream! Thank goodness I came back from vegan hood!
Hi Ari – wow, how fantastic does this look! And I missed your split pea burger/jalapeno fries post too, which sounds absolutely mouthwatering – keep up the delicious work!
Gattina – Glad you like it! No reason why the most important meal of the day can’t be a little (or a lot) decadent.
Veron – This is a great dish to serve when you have people coming over because it’s easy to make but looks quite complicated. Your guests will be impressed (and no need to tell them it was a snap to put together!)
Cheryl – Aw, thanks Cheryl. Breakfast isn’t like this every morning but when we have the time we try to make it something extra special.
Rose – Haha! “Matzo love,” that cracked me up!!
MrsMogul – Thank goodness for sure!
Gilly – You’ve been cooking up some pretty fabulous things yourself. I haven’t been able to carve commenting time into my schedule what with Pesach starting tonight, but I have been reading! Must make some commenting time this evening. Fingers crossed.
Oh this looks soo good I’m going to have to try it, maybe Easter weekend.
You always have the most amazing recipes. This looks fantastic!
Hello!
I love your blog.
I was wondering if you were interested in exchanging links with my blog: http://mymanythoughts.com/ , if you are, please leave me a comment in my blog and I will add you to my blogroll
Best regards,
Esperance
My ex-wife was Reform and not all that serious about it so Passover was only a one day affair. We joined her Sister’s family and I always enjoyed the historical aspects of the discussion around the table at Seder.
The German Pancakes look quite delicious, Ari. I guess it’ll be matzo soon tho.
Carolyn – This would be a great dish to serve on a special day like Easter!
Kristen – Thank you.
Esperance – Thanks so much, I’m glad you like it! I don’t generally add links to my site unless the blog happens to be a part of my daily reading routine. But I’ll be happy to check your site out, thanks so much for asking.
Utenzi – We are eating matzah but lots of other delicious things too. You’ll see! (Meaning, I’ll be posting some of the dishes we’ve made.)
Ari, sorry just had a chance now to comment, too much work. This looks sooo delicious, I have to try it… pretty soon…
Cris – There is no need to apologize! I’m just glad you dropped by in your spare time.
I found your blog while searching for neat breakfast ideas and what an awesome find you are! I’m planning a surprise breakfast for my husband and I’m sure he’s going to LOVE this dish.
BikerLady – Awesome! I hope he likes it and the two of you have a very romantic day together.