Gourmet German Brunch: Apple Cinnamon Pancakes with Bavarian Cream and Fresh Berries

Allergens

Dairy, Eggs

Ingredients

• 1 cup all
• purpose flour 1 tbsp granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp ground cinnamon 1/4 tsp salt 1 cup buttermilk 1 large egg 2 tbsp unsalted butter, melted and cooled 1 tsp pure vanilla extract 1 medium apple, peeled, cored, and grated Canola oil, for frying

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Stir in the grated apple. Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter rest for 10 minutes to allow the baking powder to activate. Preheat a non stick skillet or griddle over medium heat and lightly grease with canola oil. Pour 1/4 cup of batter per pancake onto the skillet, cooking until bubbles form on the surface and the edges are set. Flip and cook until golden brown. Repeat for all pancakes.

Chef’s Insight

The combination of flavors and textures in this dish is an ode to the rich German cuisine.

Notes

Adjust the cinnamon and sugar to your preferred sweetness level.