Apple and pear oven baked German pancake layered on crispy bacon
Pfannkuchen literally translate to "pancake" but if you ask for one in Berlin, you will get handed a doughnut. In other regions in Germany, a pancake like batter (albeit with significantly less sugar) is spread out in a large skillet or a baking sheet, studied with toppings and pan fried or baked.
The pfannkuchen batter in this recipe is versatile and is ripe for an endless variety of add ins. I used apples, pears and bacon for this version. The bacon can be easily omitted to create a vegetarian version.
German Apple Pancake
Dutch Bacon & Apple Pancakes
Apple Oven Pancake with Spices
- 4 tablespoons unsalted butter
- 4 large eggs
- 1+1/4 cups whole milk
- salt and freshly ground pepper to taste
- 1 teaspoon ground nutmeg, plus more for dusting the finished pfannkuchen
- 1/4 teaspoon ground cinnamon
- 1+1/2 cups all purpose flour
- 2 Granny Smith apples (or any sour variety)
- 2 pears
- 1 tablespoon freshly squeezed lemon juice
- 8 slices of thick cut bacon strips
- 2 tablespoons of clarified butter or ghee
- Prep Time: 50 minutes
- Cook Time: 28 minutes
- Total Time: 78 minutes
- Yield: Serves 4
Melt the butter in a small bowl and set aside.
Whisk together the eggs, milk, nutmeg, cinnamon and a few pinches of salt and pepper.
Stir in the all purpose flour. Add the melted butter and whisk to combine. Let the batter rest at room temperature for 20 minutes.
In the meantime, place a small sized baking sheet in the oven and preheat the oven to 400 degrees F.
Peel and core the apples and pears. Slice the apples and pears into thin wedges.
Place the fruit slices in a bowl and toss with the freshly squeezed lemon juice. Use your hands to make sure all the slices are coated. Set aside.
Add the bacon slices to the hot baking sheet in the oven. Let cook for 8-10 minutes, until the bacon becomes crispy.
Remove the baking sheet from the oven and grate the clarified butter or ghee over the top of the bacon. Arrange the apple and pear slices evenly over the bacon strips, then pour the batter evenly over the top. Use a rubber spatula to spread the batter out over everything.
Place the baking sheet back in the oven for 10 minutes on the bottom rack. Transfer to the middle rack of the oven and bake for another 5-8 minutes, until the pfannkuchen is golden brown on top.
Remove the pfannkuchen from the oven, sprinkle with a dusting of nutmeg, if desired. Let cool for another 10 minutes before cutting and serving.