A few people asked me for my German apple pancake recipe. Here it is:
2 apples – I love Pink Lady apples
150g (about a cup) all purpose flour + 60g (about 1/3 cup) semolina flour
1 cup milk
2 large eggs
1/2 teaspoon salt
3 tablespons unsalted butter
Cut apples into thin (1/8-inch thick or smaller) slices. Soften the apple slices in a pan with a tablespoon of butter & some cinnamon. Set aside and let cool a little.
Whisk together the flours + salt in a large bowl. Add a cup of milk while whisking, then add the eggs, whisking well.
Heat a tablespoon of butter in a skillet (I use an enamelled cast iron pan from Le Creuset) over moderate heat, then add half of the batter, spreading evenly to cover bottom. Cook on medium heat and turn pancake over with a thin heatproof spatula, until golden on both sides.
As you notice, no rising agent (baking soda or baking powder) is used. I also do not add any sugar, and prefer to add a tablespoon of maple syrup (grade B or, even better, grade C) to the pancake on the plate.