German Brunch Feast: Apple Strudel Pancakes with Cinnamon Sugar and Lemon-Butter Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups all
• purpose flour 2 cups milk 2 eggs 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 cups thinly sliced apples (Granny Smith or Golden Delicious) 1/4 cup unsalted butter, melted 1/2 cup packed brown sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/4 cup lemon juice 1/4 cup unsalted butter Powdered sugar, for serving (optional)

Instructions

1. In a large bowl, whisk together the flour, milk, eggs, granulated sugar, baking powder, salt, cinnamon, and nutmeg until smooth.
2. In a separate bowl, toss the apple slices with the brown sugar, cornstarch, and 1/2 teaspoon of cinnamon.
3. Heat a non stick skillet or griddle over medium heat. Brush with some of the melted butter. Pour 1/4 cup of batter onto the skillet and cook until bubbles appear on the surface and the edges are set, about 2 minutes. Flip and cook for an additional 1 to 2 minutes. Repeat with the remaining batter, stacking the cooked pancakes on a plate and covering them loosely with foil to keep warm.
4. In a small saucepan, combine the lemon juice, remaining butter, and cinnamon. Cook over low heat until the butter is melted and the mixture is well combined.
5. Serve the pancakes warm, topped with the apple mixture and drizzled with the lemon butter sauce. If desired, dust with powdered sugar.

Chef’s Insight

The key to perfect German Brunch Feast: Apple Strudel Pancakes lies in the balance of flavors and textures - from the tender, fluffy pancakes to the crunchy apple filling and the zesty lemon-butter sauce. A sprinkle of powdered sugar adds a touch of elegance.

Notes

The recipe can be easily doubled or halved to suit your needs. Feel free to use different types of apples or a combination for the filling.