Apple Puff Pancakes

Posted on August 14, 2011


I think I first had “German Babies” at my Aunt Judith’s house when I was a kid.  I thought they were divine then and we still have them once a month or so now.  They are like a giant popover.  Eggy, light, and delicious.  They actually come together quite quickly which makes it fair game for a weekday morning. This is my own variation.

1 1/2 c. milk

9 eggs

1 1/2 tsp sea salt

1 1/2 c. flour

1 quart home canned sliced apples (not apple pie filling)  OR 2-3 Granny Smith apples, sliced thinly and sautéed in pan with butter until soft

3 T. butter

Agave Syrup


Preheat oven to 450 degrees.  While the oven is pre-heating, take an 11 X 15 pan (the one that is larger than 9 x 13) and place the butter.  Put the pan in the hot oven.  Meanwhile, measure the milk into a blender and add the eggs, salt, and flour.  Blend until all the flour is incorporated, and then a minute or so more to make it light.  By now (if you work fast) the pan should be nice and hot, and the butter melted.  Pull it out of the oven and quickly arrange either the canned, drained apples or the cooked apple slices over the bottom, and then drizzle a bit of Agave syrup over the slices (about 2 T).  You could also sprinkle brown sugar or use pure maple syrup.  Work fast so the pan does not cool down too much.  Pour the batter from the blender on top of the apples and pop in the oven.  Cook until browned lightly and fluffy–about 10-15 minutes.


Serve with lemon slices and sprinkle with powdered sugar.


You can make this without the apples and Agave syrup. That is the classic version.  You can also use these proportions if you want to make a 9 x 13 pan: 1 c. milk, 1 c. flour, 6 eggs, 1 tsp salt.


Posted in: Breakfast, Fruit