These German Apple Pancakes make the perfect breakfast– all they take is a few minutes of hands-on time. They’re not too sweet, but of course, if you have a sweet tooth to satiate you can always top these with maple syrup or whipped cream!
This post is an oldie but goodie, submitted by Michelle of Simplify, Live, Love way back in 2014! You can visit her site to see how she shares about her homesteading exploits on 5 acres in Eastern Iowa, real food recipes, tips for living well on budget, and attempts to grow a significant portion of the food they eat.
I’m sure you know how important it is to start the day off with a wholesome, nutritious breakfast. Not only is cooking from scratch good for the body, but it’s also good for my grocery budget. Skipping sugary cereals and instead cooking something from scratch helps me keep a relatively low {yet whole food & mostly organic} budget for my family of six.
One of our go-to family breakfasts has long been German Pancakes. They’re quick (about 25 minutes start to finish) and my kids love them. I’ve been baking these for years.
Recently, I put a new spin on them. It adds a couple extra steps and increases the total time to cook, but they’re so good, it’s worth it!
Save RecipeIngredients
- 6 eggs, {farm fresh is best}
- 1 cup milk, {raw is best}
- 1 cup flour of choice {I use freshly ground white wheat most often}
- 1/4 cup sugar {preferably raw}
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 thinly sliced apples {organic, if possible}
- 3 TBS butter, cut into chunks
Instructions
- Preheat oven to 425 F. Prepare baking pan (9x13 or 9" round deep dish stones are my preference) by adding the 3 TBS butter.
- Mix all ingredients
- and pour over butter.
- Bake for 22-25 minutes, or until pancake is golden brown and nice and puffy. It deflates quickly after you take it out of the oven. Serve with pure maple syrup and powdered sugar, if desired.
If you enjoyed this post, visit Michelle on facebook, instagram, twitter, or pinterest!
Comments