What to do with a surplus of eggs, or when you’ve got some apples past their prime to use up? German apple pancake of course! Simple, quick, and perfect for breakfast, lunch, dessert, a snack, whenever! With the addition of sourdough discard for the gut health benefits, it doesn’t get any better.
Ingredients:
- Pancake Batter
- 4 Eggs
- 1/4 Cup White Flour
- 1/2 tsp. Baking Powder
- 1 Tbsp. White Sugar
- 1/4 tsp. Salt
- 3/4 Cup Milk
- 1/2 Cup Sourdough Discard
- 2 Tbsp. Butter, Melted
- 1/2 tsp. Vanilla
- 1 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- Pan Filling:
- 1/4 Cup Butter
- 1/2 Cup White Sugar
- 1-2 Apples, peeled and sliced
- 1/2 tsp. Cinnamon
Method:
In a medium sized bowl, mix together the eggs, flour, baking powder, 1 tablespoon of sugar and salt. Mix well with a whisk, or an immersion blender.
Add the milk, sourdough discard, 2 tablespoons of melted butter, vanilla, cinnamon and nutmeg. Whisk or blend well until combined. Let the batter sit in the fridge for thirty minutes to twenty four hours.
When you’re ready to finish the pancake, preheat the oven to 425 degrees. Peel and slice the apples. Over medium heat, melt the 1/4 cup of butter in a 10″ cast iron frying pan.
Using a pastry brush, brush the melted butter up the sides of the pan.
Layer the sliced apples on the melted butter. Sprinkle the apples with 1/2 cup of sugar and 1/2 tsp of cinnamon. Increase the heat to medium high.
When the butter begins to bubble, turn off the heat. Pour the batter over the apples. Immediately put the pan in the 425 degree oven. Bake for fifteen minutes. Keeping the pan in the oven, lower the heat to 375 degrees. Bake for another 15 minutes.
Enjoy hot!
Sourdough Discard German Apple Pancake
Equipment
- 10″ Cast Iron Pan
Ingredients
Pancake Batter
- 4 Eggs
- ¼ Cup White Flour
- ½ tsp. Baking Powder
- 1 Tbsp. White Sugar
- ¼ tsp. Salt
- ¾ Cup Milk
- ½ Cup Sourdough Discard
- 2 Tbsp. Melted Butter
- ½ tsp. Vanilla
- ½ tsp. Nutmeg
- 1 tsp. Cinnamon
Pan Filling
- ¼ Cup Butter
- ½ Cup White Sugar
- 1-2 Apples
Instructions
- In a medium sized bowl, mix the eggs, flour, baking powder, sugar and salt. Mix with a whisk or blender until well combined.
- Whisk in milk, sourdough discard, vanilla, melted butter, cinnamon, and butter. Whisk well until fully combined.
- Refrigerate the batter for 30 minutes to 24 hours.
- When you are ready to finish the pancake, preheat the oven to 425°.
- Over medium heat, melt the 1/4 cup of butter in a 10″ cast iron pan. Brush the melted butter up the sides of the pan with a pastry brush. Meanwhile, peel and slice the apples.
- Cover the bottom of the pan with the sliced apples. Sprinkle the 1/2 cup of sugar and 1/2 tsp. of cinnamon over the apples.
- Increase the heat to medium high. When the butter begins to bubble, pour the batter over the apples and butter. Turn off the heat, and move the pan to the oven.
- Bake the pancake at 425° for fifteen minutes. Keeping the pan in the oven, reduce the heat to 375°. Bake for another fifteen minutes. Enjoy hot.
