Apfelpfannkuchen, or Dutch Baby Pancakes with Apples
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1-6
  • 1-2 apples, peeled and diced (or 1 vegetarian sausage link per person such as Morningstar Farms, cooked and chopped)
  • Use the following chart (going across) to measure ingredients:
  • Pan Size Butter Eggs Milk Flour
  • 2-3 quarts ¼ cup 3 ¾ cup ¾ cup
  • 3-4 quarts ⅓ cup 4 1 cup 1 cup
  • 4-4½ quarts ½ cup 5 1¼ cup 1¼ cup
  • 4½ - 5 quarts ½ cup 6 1½ cup 1½ cup
  1. Choose oven-proof bowls, preferably clear glass (for effect). I use one quart Pyrex bowls.
  2. Divide butter between bowls and set bowls in cold oven.
  3. Heat oven to 425 degrees F.
  4. Meanwhile, cook apples in a little butter or juice in a frying pan for a few minutes to soften.
  5. In a blender or with a hand mixer, whirl eggs at high speed for one minute. Gradually pour in milk, then slowly add flour. Whirl for 30 seconds. You don't want to overmix because you don't want air in the batter.
  6. With oven mits, remove hot dishes from oven; butter should be melted.
  7. Pour batter carefully into melted butter in dishes, dividing the batter equally.
  8. Divide apples (or veg sausage) evenly between bowls, if using. Dust with cinnamon, if desired.
  9. Return to oven and bake until puffy and browned, 20-25 minutes.
  10. Pancakes will be like a firm bread pudding at the bottom.
  11. Serve immediately. (Pour syrup around the inside edge and listen to it sizzle! It impresses children and easily impressed minds like mine!) Nom!
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2011/04/apfelpfannkuchen-or-dutch-baby-pancakes-with-apples/