When I grew up in Germany my mother often saw me as a child, although I was already an adult. As you guessed, she would mother me.
My mother would often say: “Come on Mädle, eat an apple!” Without waiting for my reaction, she took an apple straight out of the fruit basket and cleaned it for me on her apron until it was polished to a shine. Only the best for her children! Red and plump and irresistible. So I always imagined the apple before Snow White was handed one. No wonder that the poor thing took a bite out of it, with the known serious consequences 😉
This was my daughters favorite pancake, her Oma made it while we were still living in Germany. This is also a fun dish to prepare with your children, it will make their tummies happy.
The Apple itself has a very emotional meaning to me, in addition to all the good things it brings with it, namely the many vitamins and minerals. Every Autumn I’d literally long for the apple harvest to finally begin.
These golden Apple Pancakes are a cozy treat for chilly mornings or festive afternoons. Boskop apples are ideal for their sweet-sour balance, but any tart variety will do beautifully. This recipe serves 6 and comes together in just under 20 minutes.
Core and peel apples 
Slice apples 
Apple Pancakes batter with flour, baking powder, milk, eggs and salt 
Preheat vegetable oil. Once hot, turn the apple slices in the batter and fry them untill golden brown 
Fry Apple pancakes in vegetable oil 
Fry Apple pancakes in vegetable oil 
Sprinkle Apple pancakes with powdered sugar
My Apple Pancakes have to be served immediately every year, and as soon as the apples are FINALLY available in abundance and fresh from the tree. A recipe from childhood that has been with me for a lifetime and is unbeatable delicious. The amount of this recipe is therefor for 6 to 8 people, the size of our family used to be.
Preparation:
Start by peeling and slicing about 2 pounds of apples. Set them aside while you prepare the batter. Separate the egg yolks from the whites. Beat the egg whites until stiff peaks form and set them aside—this will give your pancakes a lovely lift.
In a large mixing bowl, whisk the egg yolks with a tablespoon of sugar (or more to taste), a dash of salt, and half a teaspoon of baking powder. Sift in 3½ cups of flour and gradually stir in 1¾ cups of milk until smooth. Add 2 tablespoons of soda water (Sprudel) to lighten the batter.
Gently fold the beaten egg whites into the mixture, being careful not to deflate them. Heat a generous amount of vegetable oil in a pan over medium heat. Spoon a portion of the batter into the pan, then press a few apple slices into the center. Cover the apples with a thin layer of batter and place a lid on the pan.
When it comes to the question “how thin should the pancake actually be?” there are probably a lot of discussions. There are all kinds of preferences. If you are one of those people for whom the pancake can’t be thin and crispy enough, my fluffy apple pancake is not for you! Unless you like both.
Let the pancake cook until it moves easily in the pan and the underside is golden. Flip carefully and continue cooking the second side with the lid on until fully set and lightly browned. Once done, sprinkle with a touch of sugar while still warm.
These pancakes are just as delightful when made with plums instead of apples—perfect for late summer or early fall. Serve warm and enjoy with loved ones.
Don’t feel like making a batter? Here are some light and fluffy pancake mixes on Amazon
German Apple Pancakes, Apfelkräpfchen
Ingredients
- 2 lb apples, peeled and sliced (I recommend Boskop or any sweet
- & sour apple)
- 4 eggs
- 1 dash salt
- 1 tbsp sugar or to your liking
- 3.5 cups flour
- 1 3/4 cups milk
- 1/2 tsp baking powder
- 2 tbsp soda water (spritzer)
- 2 tbsp sugar for sprinkling
Instructions
- Separate egg yolk from egg white, beat egg whites until stiff, set aside.
- Mix the egg yolks with sugar, salt and a little baking powder.
- Sift in the flour and slowly stir into the milk.
- Add the mineral water.
- Carefully fold in the egg whites.
- Place some batter into the pan with hot vegetable oil on medium heat.
- Add the apple slice, then spread some additional dough thinly on top. Put the lid on the pan and bake a little until the pancake can be moved easily, then turn and let the second side slowly bake with the lid on.
- Sprinkle a little sugar on the finished pancake
- Also super delicious if made with Plums instead of Apples
Notes
Bon appetit. Also super delicious with plums
