yasmin’s german apple "pancakes" (more like crepes)

my good friend from high school became my room mate in college when i was living in los angeles back in the 80’s. we shared a one bedroom condo in brentwood, and i remember us shopping for food, making a (very) few good meals in our tiny kitchen, lots of take out, many disagreements (some times not the best idea living with a good friend), but most of all, i remember her making me her uma’s german pancakes. we had them for breakfast, lunch, dinner, and midnight snack! there were two reasons for this: 1. they were simply delicious every time  (1.5. they were cheap to make) 2. we (almost) always had the ingredients:

  • flour (now i’ve substituted organic whole wheat)
  • eggs  (organic)
  • butter
  • salt
  • milk (organic)
  • apples
  • sugar (brown organic sugar, agave or maple syrup)-
{the one above was made with a ripe white peach}

to this day, these “pancakes” are a staple at our house, and i make them for my daughter often- me? i only eat them on special occasions…the reason is clear if you look at the ingredients. smiley face.

for one pancake whisk together:
1 large organic egg, 3 tablespoons of ww flour, about a 1/4 cup of milk, and a pinch of sea salt -i eyeball it-so this is the consistency you want (in the picture), pinch of sea salt.
peel & core your apple of choice (or organic strawberries, blueberries, bananas), melt 1-2 tsp butter in a (small to medium)  non stick skillet, line up the fruits as you wish in the pan, and cook for about 2-3 minutes until just softening [OR, make the pancake, then quickly stir fry the fruit and top it over the plain pancake-this is the easier option}. pour the batter carefully over the fruit starting from the outside edges.
let the pancake cook on medium-high for about 2-3 minutes before flipping-now this is the challenging part if you want to keep it in one piece-you can do it with the help of a large spatula or in stages with your plate-cook one side until the edges begin to separate, carefully detach the pancake with a spatula and slide on to a plate. cover the pancake with the skillet and carefully flip it over. the uncooked side will now be facing the pan. this time i used strawberries, and they were delicious, but the final result was not so picture worthy!
this (below) is what happens when the “flipping over” doesn’t work so well….
and this one is the famous apple pancake that made it to the plate in one whole piece!!
the easier option: a plain pancake topped with fruit and a sprinkle of brown sugar


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