How To Make German Apple Pancake
This apple pancake can be on your table in just 35 minutes! With apple sauce, flour and more, enjoy baked pancake with a streusel topping for a sweet treat.
Serves:
Ingredients
- â…”cupMott’s® Original Applesauce
- 4eggs,lightly beaten
- 4tbspbutter,melted, divided
- â…”cupall-purpose flour
- 1tbspgranulated sugar
- pinchsalt
- 1tspvanilla extract
- 2tbspconfectioners’ sugar
For Streusel Topping:
- 2tbspall-purpose flour
- ¼cupgranulated sugar
- ½tspcinnamon,ground
- 2tspbutter
Instructions
-
Preheat oven to 400 degrees F.
-
Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into the blender. Add the eggs. Blend until combined for about 5 seconds.
-
Add vanilla, sugar, salt, and flour into the blender. Blend until evenly mixed. Add 2 tablespoons of melted butter. Blend for another 30 seconds.
-
Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into the skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in the middle rack of the oven.
-
Bake until golden brown around the edges and the pancake is puffed for about 20 minutes.
-
Brush remaining melted butter evenly over the pancake. Sift powdered sugar over top, if desired.
Streusel Topping:
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Mix together flour, sugar, and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs.
-
Sprinkle over the pancake. Serve immediately.
Nutrition
- Calories:Â 367.25kcal
- Fat:Â 17.81g
- Saturated Fat:Â 9.90g
- Trans Fat:Â 0.56g
- Monounsaturated Fat:Â 5.08g
- Polyunsaturated Fat:Â 1.43g
- Carbohydrates:Â 43.79g
- Fiber:Â 1.29g
- Sugar:Â 23.70g
- Protein:Â 8.18g
- Cholesterol:Â 195.57mg
- Sodium:Â 339.45mg
- Calcium:Â 37.13mg
- Potassium:Â 123.28mg
- Iron:Â 2.04mg
- Vitamin A: 182.56µg
- Vitamin C:Â 8.63mg
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