A German pancake is cooked in a rectangular pan and puffs and swells and rolls as it cooks. It’s rich and eggy and swells with steam much like its cousin, a popover.
They’re easy to put together, just mix and stick it in the oven. This is a four-egg German pancake that fits in a 9 x 9-inch pan.
1/3 cup butter
2/3 cup brown sugar
1 cup sliced, tart cooking apples (about 2 small apples)
1/2 teaspoon cinnamon
1 cup pannekoeken mix
1 cup milk
4 large eggs
3/4 cup cinnamon chips
Preheat the oven to 425 degrees.
- Cut butter into smaller pieces and place in the pan and pan in the oven. As soon as the butter melts, sprinkle the brown sugar over the bottom of the pan.
- Mix the batter by whisking the mix, milk, and eggs together. A few lumps may remain but it should be smoother than pancake batter. The batter will be thin.
- Take the hot pan from the oven and pour the batter over the brown sugar.
- Return the pan to the oven and bake for 3 to 5 minutes, or until the pancake starts to set up a bit. Sprinkle the cinnamon chips over the batter.
- Continue to bake for 8 to 10 minutes. It’s done when the pancake is puffed and the edges are brown.