Source: Stop and Smell the Rosemary

German Apple Pancakes
Just reading this recipe will make you hungry. This is delicious for breakfast, brunch or supper. 
Serves: 4
Prep Time: 15 minutes
Cook Time: Bake 10 to 15 minutes


For Pancakes:
2 tablespoons unsalted butter
6 large eggs
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup milk
For Cinnamon apples:
4 tablespoons unsalted butter
2 large Granny Smith apples, cored and sliced 1/4" thick (peel if desired)
6 tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons powdered sugar

Preheat oven to 400 degrees. Place butter in two 9-inch ovenproof skillets. Heat in oven until butter is melted. Spread butter evenly. Set aside. Process eggs, flour, sugar, salt and milk in a food processor. Divide batter evenly between the prepared skillets. Bake 10 to 15 minutes, or until a deep golden brown. Remove from oven and immediately loosen pancake from pan and slide onto serving dish. Keep warm. While pancakes are baking, melt butter in a large skillet. Add apples. Sprinkle sugar and cinnamon over apples. Stir to coat. Cook over medium-high heat until slices are tender, stirring occasionally, about 6 to 8 minutes. Pour apples onto pancakes. Sift powdered sugar over top and serve.