Culinary Capers: Apple (Fruit) Pancakes

At the end of a long week you might be looking to try something different as a treat for breakfast.  German Apple Pancakes are a tasty option that always turn out well.  If you do not have an apple on hand, you can use other fruit as well. (Strawberry pancakes are shown below.) These pancakes were traditionally made as a dessert, but are not difficult to make for breakfast.

The following recipe makes about 12 pancakes.  If you double the recipe, consider doubling the amount of fruit by only 50%.


1 cup All Purpose Flour (250 ml)

1/2 tsp Baking Soda (2 ml)

1/4 tsp salt (1 ml)

1 tsp baking powder (5 ml)

1 tsp plus 1/2 tsp cinnamon (5 ml)

1 egg

1 cup milk

2 tbsp. oil

1 tbsp. honey

1 apple (1 banana/pear or strawberries if you prefer)

Butter or margarine for frying


Preheat oven to 200°F.


Prepare cinnamon sugar for dusting the pancakes by mixing 1/4 cup sugar and 1/2 tsp cinnamon.  Set aside.

Mix Together

Use a sifter over a large mixing bowl to sift the flour, baking soda, salt, baking powder and cinnamon.

In another medium-size bowl mix the egg, milk, oil and honey.  Mix the ingredients well as the honey tends to sink and stick to the bottom of the bowl.

Pour the liquid mixture over the flour mixture and stir until smooth.

Prepare fruit that you would like to add to the recipe.   This could include:

* peeling one apple and slicing the fruit into thin, shorter sticks.;

* cutting one banana length wise, and then cutting down the banana, forming thin slices

* cutting six or more strawberries into short, thin pieces.  (The amount depends on how many you want in the recipe.)

Mix the fruit into the pancake mixture.


In a large, non-stick frying pan, melt a small amount of butter or margarine.  Measure 1/4 cup of batter into the pan for each pancake.  When you see bubbles forming on the top of the pancake, check to ensure that the pancake is brown eough.  The pancake shouldn’t be pale, but shouldn’t be dark brown as well.  When it is ready, flip the pancake over.  The other side will cook quicker than the first side of the pancake.

Note: If you do not have a non-stick frying pan, use one that produces good results when making eggs and pancakes.  Also, for your information there are non-teflon non-stick pans available in stores nowadays.


Sprinkle the pancakes with the cinnamon sugar topping and place on a plate in the oven until all of the pancakes are ready.  Serve with whipped cream, jam, maple syrup or cut fruit, according to your taste.  The pancakes are delicious enough to eat without a topping.  If some pancakes are left over, they make a great afternoon snack.

The recipe was developed using a recipe presented in the St. Maur International School Millennium cookbook.

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