Grandma's favorite German apple pancake recipes can make any meal extra special. Traditional Old World pancakes are more dessert-like than the North American pancakes that many of us are used to, especially those baked with apples and served with fruit.
1/2 cup whole milk
1/2 cup white flour
1 tablespoon sugar
Pinch of cinnamon or nutmeg
1/4 cup butter
Place an oven-rated pie dish or cast-iron frying pan in a moderate oven (375°F) to preheat
Combine eggs, milk, and dry ingredients in a mixing bowl and blend until smooth.
Remove frying pan from the oven, add butter to pan to melt, then immediately pour batter into the hot frying pan. Place in oven and bake for about 15 minutes, or until pancake is puffed and golden brown.
Serve Dutch baby warm from oven with powdered sugar and lemon juice, or syrup, or applesauce, or your favorite pancake topping.
The Hotel St Francis Cookbook (1919)
Two eggs (well beaten), one-half cup of milk, one-half cup of flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar. Mix well.
(Preheat moderate 375°F oven) Have a large frying pan ready with hot butter. Be sure and have the butter run all over the inside of the pan so the pancake will not stick to the sides when it rises. Pour in the batter and place in oven.
When nearly done, powder with sugar and put back in oven to brown. Serve with lemon and powdered.
Peel and core six apples and cut in small pieces. Put into a vessel, add a pony (ounce) of white wine, two ounces of water, one ounce of sweet butter, two ounces of sugar, and a small stick of cinnamon.
German National Cookery for American Kitchens (1904)
Take 2 soup-platefuls of finely sliced apples, cook them until done with sugar, lemon peel and enough wine until there is no more juice.
Then beat the yolks of 6 eggs with a cupful of thick, sour cream, 2 tablespoonfuls of cornstarch, a little salt, and cinnamon, mix the beaten whites through this and bake (325°F) two cakes on one side to a light brown.
After the second is baked, spread with apples, put the cakes one on the other and put them into the oven for a few minutes to warm, sprinkle with sugar and serve.
Mary at the Farm and Book of Recipes (1915)
These truly delicious pancakes were always baked by Aunt Sarah when eggs were most plentiful. For them she used, 1 cup flour, 5 fresh eggs, 1/2 cup milk.
The yolks of 5 eggs were broken into a bowl and lightly beaten. Then milk and flour were added gradually to form a smooth batter. Lastly, the stiffly-beaten whites of eggs were added.
Large spoonfuls were dropped on a hot, well-greased griddle, forming small cakes, which were served as soon as baked.
These cakes require no baking powder. Their lightness depends entirely on the stiffly-beaten whites of eggs.
Allied Cookery (1916)
German pancakes are very good as a dessert. Beat two eggs very light, add one half cup of milk, and stir in flour enough to make a very thin batter. Before thinning it very much, add a teaspoon of baking powder and a pinch of salt.
Bake this mixture, in the form of little griddle cakes, on a moderately hot griddle, and when done, drop currant or raspberry jelly in the center of each, roll them up, and serve with some more of the jelly.
Mix 1/4 pound of butter with 6 tablespoonfuls of sugar. Add the yolks of 5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour with 2 teaspoonfuls of baking powder, a pinch of salt, and the grated peel of a lemon.
Mix well; add the egg whites beaten stiff and bake in a well-greased waffle iron. Sprinkle with pulverized sugar and serve hot.