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German Apple Pancakes

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“Almost like a cross between a north American pancake and a crepe. From Gourmet - originally published in 1952.”
READY IN:
1hr
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200°F.
  2. Stir together 1/4 cup sugar and cinnamon and set aside.
  3. Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.
  4. Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl. Fold apples and juice into batter.
  5. Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover bottom. Cook, reducing heat if browning too quickly and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar and serve immediately.
  6. Cooks' note:
  7. Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir before using.

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