• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking in my Genes

  • Home
  • About
  • Recipes
  • Gatherings
  • Free E-Cookbook
  • Contact
    • Privacy Policy
  • Shop

Apple Pancakes

July 19, 2015 By Jess 2 Comments

  • 10

Pancakes for dinner? Why yes please!

Oma’s Apple Pancakes l cookinginmygenes.com

It’s a bit funny as a lot of my pancake memories link back to eating them for dinner instead of breakfast.

Growing up my Oma would make these delicious apple pancakes for dinner, yes, for dinner. As a kid this was one of my absolute favourite meals (for obvious reasons) – does it get better than pancakes topped with cinnamon and sugar?!

The actual German name for this dish which I can remember from growing up is “Apfelkrapfen” (‘up-full-grep-fen’) – this word actually translates directly to mean ‘apple fritter.’  However, in my Oma’s recipe we always cooked them in a frying pan on the stove-top.

The recipe is a simple crepe-style dough in which you dip whole apple slices, then cook them.

Such simple ingredients with such a delicious outcome – you can make these for breakfast, lunch/brunch or (my personal favourite) dinner.  Heck you could probably even serve them for dessert!

I have not eaten or made these in at least 10 years  so when I made them the taste and smell immediately transported me back to being a kid – I could picture myself and my brother in my Oma’s kitchen eating them up.

Prep time: 30 minutes
Equipment: Small & Large Mixing Bowls, Frying Pan (Optional: Apple Corer)
Servings: 4-6

Ingredients:

Crepe Dough:
4 eggs
1 ½ cups whole milk (3.25%)
2 cups all-purpose flour, sifted
1 tsp sugar
pinch (1/8 tsp) salt
Extra: ½ cup whole milk (3.25%) in case you need to thin out your batter
Extra: butter for the frying pan when cooking

Apples:
6 large apples peeled & cored (Gala apples are my preferred apple but Granny Smith would work too)
**Helpful tip: If you don’t have an apple corer, you can simply use a small knife.  Use the knife to cut around the core from both ends and then press from one end to pop the core out.  Once you cut the apple slices you might have to trim a bit if there is any core left.

Cinnamon-Sugar Mix:
½ cup sugar
1 tsp cinnamon
**Helpful tip:  You can double, triple this sugary mix if you need to OR add more cinnamon or sugar to adjust the taste to your liking.

Instructions:

Mix the wet ingredients together (eggs and 1 ½ cups of milk) and set aside.

Sift the flour into a large mixing bowl, then whisk in the sugar and salt.

Add the wet ingredients into the dry ingredients, whisking until you get a smooth batter.  If for some reason your batter is not as smooth as you like it and/or a bit thick, this is where the extra ½ cup of milk comes in.  Gradually add a few drops of milk and whisk again – repeat this until your batter smooths out then set aside.

Oma’s Apple Pancakes l cookinginmygenes.com

Next up are the apples.  Peel and core the apples.

Oma’s Apple Pancakes l cookinginmygenes.com

**Helpful tip: If you don’t have an apple corer, you can simply use a small knife.  Use the knife to cut around the core from both ends and then press from one end to pop the core out.  Once you cut the apple slices you might have to trim a bit if there is any core left.

Oma’s Apple Pancakes l cookinginmygenes.com

Then, cut into approximately 1/2-inch slices – for me each apple gave me about 6 slices.

Oma’s Apple Pancakes l cookinginmygenes.com

Then, mix the cinnamon and sugar together and set aside.

Oma’s Apple Pancakes l cookinginmygenes.com

Now, time to cook! At this time give your batter another good stir.

Turn your frying pan to medium and add butter to melt and cover the bottom of the pan (approximately 1 tbsp).   As soon as the pan heats up and butter is melted (and before butter turns brown), using a fork or knife (chefs choice) grab an apple slice, dip into the batter letting excess drip off and then place in the pan.

Oma’s Apple Pancakes l cookinginmygenes.com

I fit about 6 slices per batch in my frying pan.

Oma’s Apple Pancakes l cookinginmygenes.com

Cook for 5 ½ minutes (batter will start to bubble on top and edges will start to brown).

Oma’s Apple Pancakes l cookinginmygenes.com

Flip and cook another 4 ½-5 minutes until both sides are golden.

Oma’s Apple Pancakes l cookinginmygenes.com

Take the batch out of the pan and serve immediately.  Then, start the process over again with butter in the pan and dip and drop the apples into the pan for the next batch.

Cook’s Note:  After a few batches I found I needed to give my pan a good clean with a paper towel as some of the leftover butter started to brown quite a bit.  Then you can start with a few more batches.

If you want to keep them warm in order to serve more than one batch at a time, turn your oven to 200F and you can keep the pancakes warm on a baking sheet until ready to eat.

Cook’s Note:  If you find one side of the pancake is getting darker than the other, just turn your dial down a bit to just under medium – you might have to adjust as you go depending on how hot your stove-top gets.

Lastly, serve up the pancakes and cinnamon-sugar mix for each person to customize their plate.

Oma’s Apple Pancakes l cookinginmygenes.com

Until the next cooking adventure,
Jess

Print Friendly, PDF & Email
  • 10

Filed Under: Breakfast, Dinner, Family Recipes, Family Stories, Lunch, Recipe Tagged With: apples, breakfast, cooking in my genes, dinner, family, lunch, pancakes, recipes

Previous Post: « The Big Chopped Salad
Next Post: My Foodie Adventure at Diner en Blanc Calgary »

Reader Interactions

Comments

  1. Rachel

    January 4, 2021 at 2:58 pm

    I treated myself to your Apple pancakes this morning! Delicious. I also had memories coming back, Strangely enough we also had them for dinner! 😂
    Thanks for the recipe

    Reply
    • Jess

      January 4, 2021 at 8:21 pm

      I love to hear this Rachel! We also used to eat these apple pancakes for dinner when I was a kid – they’re really great for any meal! So happy to hear you enjoyed the recipe 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

Welcome to Cooking in my Genes. I share my take on recipes I grew up with, foodie adventures & my kitchen creations. About me…

Claim Your Free E-Book Now!

Receive email updates and
my FREE e-cookbook with simple & seasonal recipes.

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Looking for a recipe?

Recent Posts

  • Sun Dried Tomato Goat Cheese Pesto Appetizer
  • The Best Creamy Potato Soup
  • Tropical Blood Orange Smoothie

Recent Comments

  • Jess on Baked Pears with Cardamom Cream
  • Gramy T on Baked Pears with Cardamom Cream
  • Jess on Easy Goat Cheese Appetizer with Fig Jam & Pecans

Archives

Categories

Footer

INSTA-GRATIFICATION

Here’s a quick 20-MINUTE ONE POT BOURSIN PASTA t Here’s a quick 20-MINUTE ONE POT BOURSIN PASTA that you can make any day of the week. 

It’s creamy, packed with flavour and easy to make!

Here’s the recipe friends:

Total Time: 20 minutes
Equipment: large pot
Servings: 2-3

INGREDIENTS:
200-250g dry rigatoni (or other pasta shape)
1x (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese
Zest from 1 lemon plus more for garnish
1 tbsp lemon juice
¼ tsp chili flakes
¼ tsp ground pepper
1 cup frozen peas
¾ cup shredded parmesan cheese
Salt and pepper to taste
Garnish with lemon zest, chili flakes, parmesan cheese

INSTRUCTIONS:
1. Bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to package directions. Reserve 1 cup pasta water and then drain the pasta.
2. Add the drained pasta back to the pot and set over low heat on the oven.
3. Immediately add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan cheese. 
4. Start stirring together and gradually add in ¼ cup pasta water; keep stirring to create a creamy sauce that clings to the noodles.
5. Taste and adjust seasoning with salt and pepper. Make sure the peas are warmed through - if not keep on low heat and stir occasionally until they are.
6. Lastly, if you want a creamier sauce, add in an additional ¼ cup pasta water. (I generally use ½ cup pasta water total).
7. Enjoy immediately topped with more lemon zest, chili flakes and parmesan cheese if desired.
•
•
•
#onepotpasta #onepotmeals #easydinner #dinnerideas #cookinginmygenes #yycfoodblogger #boursincheese #boursinpasta #recipereels #veggierecipes #dinnerinspiration #comfortfoodie #weeknightmeals #quickrecipe #quickdinner
If you want to escape to the tropics, try my TROPI If you want to escape to the tropics, try my TROPICAL SLUSHIE! Easily made as a mocktail or a cocktail, it’s perfect to brighten things up this winter. 

All you need is:
*frozen mango
*frozen pineapple 
*maple syrup
*lime
*ice
*rum (if desired)

Get the recipe on the blog! Linked in bio above. 

https://www.cookinginmygenes.com/tropical-rum-slushie/
•
•
•
#cookinginmygenes #yycfoodblogger #mocktails #mocktailrecipe #drinkrecipes #happyhourathome #wintermocktail #cocktailrecipe #tropicaldrink #foodphotographyandstyling #easyrecipes
You need this Quick Asparagus Gnocchi in your life You need this Quick Asparagus Gnocchi in your life! Made in under 25 minutes, it’s the perfect weeknight meal - save this post for the recipe!

Here it is:

INGREDIENTS:
1 lb store bought gnocchi
3 tbsp butter, divided
1 bunch asparagus, trimmed ends and cut into 1 inch pieces
1/2 lemon
2 tbsp pesto sauce
1/2 cup shredded parmesan cheese
kosher salt and ground pepper
Extra garnish: red pepper flakes

INSTRUCTIONS
1. If required by the instructions on the gnocchi you’ve purchased, boil and drain the gnocchi then set aside.
2. Heat a large frying pan over medium-high heat, add 2 tbsp butter. Add the gnocchi and sauté 5-8 minutes, until starting to turn golden brown.
3. Add in asparagus pieces, 1 tbsp butter, juice from half a lemon and a big pinch of both salt and ground pepper. Cook, stirring often, until the asparagus is fork tender and still has a bit of a bite, about 3-5 minutes.
4. Turn off the heat and stir in 2 tbsp pesto plus half of the parmesan cheese. Taste and adjust seasoning with more pesto, salt and pepper and red pepper flakes if you choose. Use the rest of the parmesan cheese as garnish. Serve immediately. 

https://www.cookinginmygenes.com/quick-spring-gnocchi-with-asparagus/
•
•
•
#30minutemeals #gnocchirecipe #weeknightmeals #cookinginmygenes #yycfoodblogger #recipeshare #dinnerrecipes #damnthatsdelish #makesmewhole #eatyourcolors #vegetarianmeals #onepandinner #meatlessmonday #quickdinner
Friends, I’ve got another deliciously easy dip f Friends, I’ve got another deliciously easy dip for you! It’s so easy to make AND simple to add in your fav ingredients too. 

Here’s how to make it:
150-200g softened goat cheese (or cream cheese or even hummus!)
1/3 cup chopped cucumbers
1/3 cup chopped sundried tomatoes 
1/4 cup chopped walnuts
2-4 tbsp pesto 
Toppings: drizzle olive oil, chili flakes, fresh basil

Spread softened goat cheese on a plate. Swirl pesto into the goat cheese. Sprinkle over the cucumbers, sundried tomatoes and walnuts. Drizzle with olive oil and a pinch chili flakes. Top with fresh basil. (Other delicious add-ons could be olives, capers, balsamic glaze drizzle). 
•
•
•
#goatcheese #cookinginmygenes #easyappetizers #fingerfood #cheeseplate #cheeseboards #crostini #creamcheese #toasties #toastideas #damnthatsdelish #meatlessmeals #recipevideo #entertainingathome #cheesedip
This is one of my favourite ways to make salads in This is one of my favourite ways to make salads in the winter - ROAST some fav veggies together and then add them to salad greens, topped with feta, walnuts and a balsamic dressing. 

The best part is you can mix and match what you like so carrots would be delish, chopped almonds or goat cheese are great substitutes. 

Here’s generally how I make it:

1 large sweet potato, cubed
4 golden beets, peeled and cubed
12 Brussels sprouts, quartered 
Olive oil
Salt & pepper
Salad greens
Chopped walnuts
Feta 

Dressing: Mix together 1/4 cup olive oil, 3 tbsp balsamic vinegar, 2 tbsp maple syrup, 1x garlic clove minced, salt and pepper 

Toss the vegetables with a couple tablespoons olive oil and season generously with salt and pepper. Roast at 415 F for 30-35 minutes or until done to your liking. Add veggies to your favourite salad greens and top with nuts, cheese and dressing. 
•
•
•
#easysalad #saladrecipe #cookinginmygenes #yycfoodblogger #roastedveggies #wintersalad #dinnerrecipes #healthyinspo #plantpower #recipereels #mealprepideas #saladbowl #healthymealprep #iamwellandgood
You neeeed this CREAMY POTATO SOUP WITH CHIVES & C You neeeed this CREAMY POTATO SOUP WITH CHIVES & CHIPS on your Winter menu!

It’s creamy, cozy and tastes like the best baked potato you’ve ever had topped with cheddar, chives and chips (my fav is Ruffles Sour Cream & Onion!) for the perfect crunch.

Here’s the recipe friends:

INGREDIENTS:
2 tbsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 tsp dried thyme
½ tsp salt
Ground pepper
Pinch chili flakes
1x 340mL navy or cannellini beans (drained and rinsed)
4 cups chopped & peeled yellow potatoes
6 cups vegetable or chicken broth
1 cup shredded white cheddar cheese plus more for garnish
Toppings: Minced chives & Sour cream or plain ruffle chips

INSTRUCTIONS:
1. In a large pot, add oil over medium heat. Add onions and cook until softened, about 5-7 minutes. 
2. To the pot add minced garlic, dried thyme, coarse salt, a couple turns of ground pepper and a pinch of chili flakes. Stir and cook for 2 more minutes. 
3. Add the potatoes, beans and broth, stir and bring the soup to a boil over high heat. Once boiling, turn down to medium-low heat and simmer for 20-25 minutes until potatoes have softened / are fork tender. 
4. Remove the pot from the heat. 
5. Use a hand blender to blend the soup right in the pot. Or transfer 2 cups at a time to a stand blender to blend until smooth then return the soup to the pot. Adjust seasoning to your liking with more salt and pepper; add more broth if too thick; and then stir in 1 cup of shredded white cheddar.
6. Serve topped with crushed ruffle sour cream and onion chips, minced chives and shredded cheese. Enjoy!
•
•
•
#souprecipe #potatochips #potatorecipes #creamypotatosoup #potatosoup #yycfoodblogger #grilledcheese #recipereels #bakedpotatosoup #onepotrecipe #meatlessmeals #soupfordinner #comfortfood
Can’t think of a better treat for the weekend th Can’t think of a better treat for the weekend than these ONE BOWL CHEWY OATMEAL CHOCOLATE CHIP COOKIES!

So simple and so delicious. Recipe is linked in my bio friends!

https://www.cookinginmygenes.com/one-bowl-oatmeal-chocolate-chip-cookies/
•
•
•
#chocolatechipcookies #weekendbaking #easycookies #cookiesofinstagram #onebowlrecipe #bakingtherapy #cookinginmygenes #chocolatechip #cookieshomemade #yycfoodblogger #imsomartha #chocolatechips
I’m alll about the citrus right now so this CITR I’m alll about the citrus right now so this CITRUS CRUSH MOCKTAIL is definitely on my list for happy hour. You’ll make a simple citrus juice in a blender and then add that to a cocktail glass with ice and ginger soda. It’s that simple!

Easily made into a Low ABV or full cocktail too by adding and ounce or two of vodka or gin. 

Here’s how to make it (enough juice for 2ish cocktails):

INGREDIENTS:
1 blood orange
1 cara cara or navel orange
1 tangerine orange clementine
1/4 cup water
1/2 tbsp honey
4 oz citrus juice
2 oz ginger soda or ginger beer
ice
garnish with extra citrus slices & mint

INSTRUCTIONS:
1. To make the citrus juice add all citrus, water and honey to a blender. Blend until smooth and strain if desired. 
2. To make one mocktail combine citrus juice, ice and ginger soda in a cocktail glass and enjoy!

https://www.cookinginmygenes.com/citrus-vodka-crush-cocktail/
•
•
•
#mocktailrecipes #lowabv #happyhourathome #citrusseason #cookinginmygenes #yycfoodblogger #mocktails #wintermocktail #craftcocktail #dryjanuary #alcoholfree #drinkrecipes #citruscocktail #nonalcoholic
Follow on Instagram

Copyright © 2023 · CookinginmyGenes.com

  • 10