Dessert Recipes Fancy Desserts Sweet Dishes


Delicious pancakes with a spicy apple and cinnamon filling. Apfelpfannkuchen are traditionally made on the stove top – a delicate process that involves turning the filled pancake without dislodging the apple filling. Finishing the pancake under the grill is easier and safer for most cooks, and produces almost the same result.



• 3 oz. butter
• 3 lb. tart cooking apples, peeled, cored and sliced into ¼ inch wedges
• 1 oz. sugar mixed with 1 tsp ground cinnamon


1) Melt the butter over a moderate heat in a large, heavy frying pan.

2) When the foam subsides, drop in the apple slices and sprinkle them with the mixed sugar and cinnamon. Cook, stirring gently from time to time, until the apples soften slightly and begin to brown. Don’t overcook.

3) Set the pan aside, off the heat.


• 8 eggs
• 1 pint milk
• 4 oz. flour
• 1 tbs. sugar
• ½ tsp. salt
• 3 oz. butter
• Icing sugar


1) Preheat the grill to its highest point.

2) To make the pancake batter, put the eggs and milk into a large mixing bowl and beat them with a whisk till blended.

3) Mix the flour with 1 tablespoon of sugar and ½ teaspoon of salt and add it to the eggs and milk a few tablespoonfuls at a time, stirring constantly.

4) Melt ½ oz. of butter over a moderate heat in a fairly large , heavy frying pan. When the foam subsides, pour in 6 tablespoons of the batter and tip the pan from side to side so that the batter quickly covers the bottom of the pan.

5) Strew ¼ pint of apples evenly over the batter and let the pancake cook for 3 minutes. Watch carefully for any sign of burning and regulate the heat accordingly.

6) Loosen the sides and bottom of the pancake with a palette knife and carefully remove from the pan.

7) Add ½ oz. of butter to the pan for each successive pancake.

8) Just before serving, sprinkle the pancakes lightly with icing sugar.

9) The pancakes are best served at once but may be covered with foil to keep them warm until they are all ready to be served.

(makes about 6 pancakes)

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