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German Apple Pancake

A fluffy and tender pancake baked with caramelized apples, a comforting family tradition perfect for brunch or breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

For the batter
  • 2 large large eggs (room temperature) Room temperature eggs help create a fluffier pancake.
  • 2 tablespoons honey For natural sweetness; you can substitute with maple syrup or agave for a vegan option.
  • 120 ml non-dairy milk or any milk Almond milk adds a nutty flavor, while cow's milk brings richness.
  • 1 teaspoon vanilla extract A must for a beautifully fragrant pancake.
  • 50 grams buckwheat flour Adds texture and a slightly nutty flavor; regular all-purpose flour works as well.
  • 1/2 teaspoon cinnamon (optional) A warm spice that enhances the flavor; feel free to skip if you prefer a simpler palette.
  • 2 tablespoons coconut oil or butter For that irresistible aroma and flavor.
For the topping
  • 1 large apple (cored and sliced) Granny Smith or Honeycrisp apples provide the best balance of sweetness and tartness.

Method
 

Preparation
  1. Preheat the oven to 200C (400F) and place a 20 cm (8 in.) cast iron pan inside to heat.
  2. In a mixing bowl, whisk the egg whites until soft peaks form and set aside.
  3. In another bowl, whisk the egg yolks and honey together until creamy, then mix in the milk and vanilla.
  4. Remove the hot pan from the oven, add coconut oil, swirling to coat, and add the sliced apples. Return to the oven for 5 minutes.
  5. Combine the buckwheat flour and cinnamon in a bowl, whisk until well mixed, then fold in the whipped egg whites.
Baking
  1. Pour the batter over the apples in the pan and bake for 12-14 minutes, or until golden brown.
  2. Remove from the oven and flip the pancake onto a plate. Slice and serve immediately while hot.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven to crisp up before serving.