Servings: 4

APPLES: subheading: APPLES:
¼ cup butter (1/2 stick) ¼ cup butter (½ stick)
3 cooking apples 3 cooking apples
2 T. sugar 2 T. sugar
1 t. cinnamon 1 t. cinnamon
 
PANCAKE BATTER: subheading: PANCAKE BATTER:
4 eggs 4 eggs
⅓ cup milk ⅓ cup milk
½ cup flour ½ cup flour
1 T. sugar 1 T. sugar
¼ t. salt ¼ t. salt
6 T. butter, melted 6 T. butter, melted
 
WHEN SERVING: subheading: WHEN SERVING:
Powdered sugar Powdered sugar

Pair and sliced apples thin. Heat butter in a 10” skillet. Add apple slices, cover and cook over medium heat until apples are almost tender. Sprinkle a mixture of sugar and cinnamon evenly over the apples. Cook until tender. Set aside and keep warm.
(This is meant to use the first 4 ingredients in the list. You’ll see butter and sugar listed again in the pancake part.)
Beat eggs until thick. Blend in milk. Add flour, sugar, and salt and beat until smooth. Heat 3 tablespoons of butter in the skillet until moderately hot. Poor enough batter to cover bottom of skillet. Spoon ½ of the apple mixture evenly over the batter. Pour in enough batter to cover the apples. (I use about a little less than ½ cup of batter, then add the apples, then another less than ½ cup on top of the apples.) Cook over medium heat until golden brown.
Loosen edges with a spatula and carefully turn and brown on the other side. When pancake is fully cooked, remove the skillet from heat. Brush, pancake, generously with melted butter. Roll up and transfer to a warm serving platter. Sift confection sugar over top. Repeat procedure with remaining batter and apples.

This recipe makes a total of two German apple pancakes. So I at least tripled the recipe just for our family of six.  This recipe makes a total of two German apple pancakes. So I at least tripled the recipe just for our family of six.