Apple Puffed Pancake

Apple Puffed Pancake

A vintage recipe card for Apple Puffed Pancake or a German Apple Pancake, a classic apple pancake made in a quiche dish, baking pan, or skillet. Apples are baked in the baking dish with butter, then the pancake batter is poured over the slightly baked apples and baked for 20 minutes longer.
Apple Puffed Pancake


6 eggs
1 1/2 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 pound butter or margarine
2 apples, peeled and thinly sliced
2 to 3 tablespoons brown sugar

{1 cup to 1 1/2 cup milk} 


Preheat over to 425-degrees. 

In a blender or large bowl mix eggs, milk, flour, granulated sugar, vanilla, salt, can cinnamon until well blended. If using a mixer, the batter will remain slightly lumpy. 

Melt butter or margarine in a 12-inch fluted porcelain quiche dish or a 13x9-inch baking dish in the oven. Add apple slices to baking dish. Return to oven until butter sizzles - do not let brown. Remove dish from oven immediately pour batter over apples. Sprinkle with brown sugar. Bake in middle of the oven 20 minutes or until puffed and brown. 

Serve immediately. Makes 6 to 8 servings. 



Milk is not listed in the ingredients, but milk is listed in the cooking method.  Looking at similar recipes, I would suggest using 1 to 1 1/2 cups milk for the batter. 

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