Not sure why but German’s sure do love upside down meals, at least my German-American family. Our all-time favorite recipe to make is an upside-down pineapple cake that is a family secret. My secret about this recipe is I don’t like it, not a surprise seeing as I don’t like warm fruit. But, Genki Husband loves hot fruit so I try to satisfy his tastebuds and serve him up something delicious that he will love on the weekends when I know he has been overworked the entire week at work. 20 hour days at the office are a bit much so the weekends we try to give ourselves at least one nice breakfast together before working another 15 hour day at the office. This last weekend I made this recipe for Genki Husband and he fell in love with it and I know you will too.
We made the apple mixture outside on a burner so we could enjoy the last few moments of the outdoors before it turns cold.
So the trick to this recipe is the pancake batter and a bit of patience. Remember this is not your average quick weekday recipe here it’s a slow cooked with the addition of love as a special ingredient type of recipe. Like your grandma used to make, or at least I hope someone did once in your life.
Note: This recipe is easier if you have a cast-iron skillet but it can be done without it. You just have to do more dishes.
The apples before pouring the batter on top. This step smells so amazing, if you make it outside I think your neighbors might join. Why not, have a super breakfast party!
After pouring the batter on top of the apple mixture. We wanted to make it entirely on the stove outside but unfortunately I think our batter was too thick even with a lid on top. If you want to make this outside 100%, say while camping, I would suggest making a crepe style pancake batter instead of this hearty one.
The finished breakfast for a perfect start to an Autumn weekend.
German Upside Down Apple Pancake Recipe
1 pancake recipe (I used this one)
1/2 c flour
1 tbsp sugar
1/2 tsp salt
1 tbsp flaxseed, ground
2/3 c unsweetened almond milk (any non-dairy milk will do)
2 tsp vanilla extract
2 lbs apples, cored, quartered, and sliced about 1/2 inch in thickness
1/4 c brown sugar
1 tsp cinnamon, ground
1/2- 1 tbsp lemon juice
- Melt the butter in the cast-iron frying pan over medium heat. Toss in the apples, brown sugar, and cinnamon and fry until the apples are golden brown. This should take about 5-10 minutes.
- Once browned, add the lemon juice and give it all a good stir.
- Next pour in the pancake batter right over the top of the browned apples. The pancake batter will puff up so don’t worry if it looks like there not enough.
- Place in pre-heated 400F oven and bake for about 15 minutes or until golden brown.
- Once done, take out of the oven and very carefully loosen the large pancake from the sides. I usually take a table knife and go around the outer ring of the pancake to assure it doesn’t stick.
- Place a plate upside down on top of the pan (cast-iron stays hot for a long time, so use kitchen towels under the plate and under the pan, or oven mitts). This should look like the plate is a lid to the pan when doing it.
- Flip the entire plate/pan combo upside down so the plate is now on the bottom and the pan on top. You should feel the pancake flip out of the pan. If you don’t give it a wiggle to loosen it up. It shouldn’t be a problem though, mine came right out without any issues.
- Once on the plate you can sprinkle with a little cinnamon and sugar or just powered sugar. Your choice. Slide it into pizza pie pieces and enjoy! You could even serve in the daytime with a small scoop of vegan ice cream on top!