German pancake with apples

Recipe: German pancake with apples (Bob Chamberlin / Los Angeles Times)


45 minutes. Serves 2 to 4

Sautéed apples

1/3 cup raisins

1/2 cup rum

3 apples, preferably Granny Smith, cored, peeled and each cut into 8 slices

3 tablespoons butter

3 tablespoons brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1. In a small saucepan, combine the raisins and rum over medium-low heat just until the rum warms and begins to soften the raisins. Remove from heat and set aside until the raisins are softened and plump. Drain the rum and set the raisins aside.

2. Meanwhile, in a large skillet over medium heat, melt the butter. Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple softens, 4 to 6 minutes (the slices should still be a little crisp). Remove from heat and stir in the raisins. Keep warm.


1 cup (4.25 ounces) flour

1/8 teaspoon salt

2 tablespoons brown sugar

1/3 cup finely chopped toasted pecans

4 eggs, lightly beaten

3/4 cup milk

1/4 cup (½ stick) butter