German pancakes are a favorite breakfast on weekends. And we also have them when we have breakfast for dinner. I’ve heard some people call them puff-oven pancakes. I love the combination of sweet from the syrup and salty from the butter. Add apples sauteed in butter, sugar and cinnamon and it is pretty much heaven. The caramelized apples turn this into something really special. The edges become sweet and crispy. Almost like candy. Apple German pancakes may be the perfect food. Ironically, I came to this recipe when I was trying to find a way to incorporate healthy fruits or veggies seamlessly into our meals. Well, that was a failure. I added a tiny bit of fiber and a whole lot of sugar and butter. Oh well, that’s life.
The most important thing to remember when making this dish, is that when you take this out of the oven, the handle of the saute pan IS HOT!!! I don’t know how many times I have taken a pan out of the oven and seconds later grabbed the handle. More than once I have had the imprint of my pan handle on my poor palm. It is because I don’t often put skillets in the oven. They belong on the stove. But guess what? Sometimes they go in the oven too. Once my aunt and uncle stayed the night at our house. (Which has only happened once, in my whole married life.) I woke up early to make a frittata for them. It was beautiful! All sorts of fresh veggies and other uber-healthy stuff within. I pulled it out of the oven and set it on the stove, turned around to announce how beautiful it was. Then I turned back around, grabbed that handle with my bare hand and dropped the whole thing on my kitchen floor. SPLAT! I almost cried then and there. All of my chopping and whisking to impress them was in vain. They hadn’t even gotten to see it. And I was pretty embarrassed to have done something so utterly air-headed in front of them! (I try to reserve those moments for when no one is around.) We had ugly, ugly, scrambled eggs for breakfast. Needless to say, they were SUPER impressed.
While making this recipe early in the morning, I kept repeating in my mind, “don’t grab the handle, don’t grab the handle.” And I had a nifty handle cover ready to use. But while I was taking pictures, (I didn’t want the pot handle sleeve thingy in the picture) I reached forward to move the pan just a tiny and guess what?!? DANG IT!!! Will I never learn? Please, please, remember the handle is hot. Thank you.
If you can get past the perils of the wretched handle, then this recipe is absolutely fabulous. It is great for breakfast or brunch. Or like I said, breakfast for dinner. I’m telling you, you need to try this recipe. Your family, friends and loved ones will thank you.