Best 4 Mini German Pancakes With Apple Calvados Caramel Sauce Recipes

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Indulge in the delightful Mini German Pancakes with Apple Calvados Caramel Sauce, a culinary journey that harmonizes the tangy sweetness of apples, the warmth of Calvados, and the richness of caramel. These bite-sized pancakes, also known as Dutch babies, are oven-baked to perfection, resulting in a tender and airy interior enveloped by a golden-brown crust. The accompanying apple Calvados caramel sauce elevates the dish with a symphony of flavors, showcasing the aromatic notes of Calvados, a French apple brandy, and the natural sweetness of caramelized apples. As you delve into this recipe, you'll also discover a tantalizing array of variations, including a gluten-free option for those with dietary restrictions, a delectable blueberry-studded version, and a classic lemon-sugar combination. Embark on a culinary adventure that promises to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

GERMAN MINI APPLE PANCAKES



German Mini Apple Pancakes image

These are made in large (texas) size muffin tins. Can also be made as one large one in a baking tin.

Provided by Jen T

Categories     Breakfast

Time 25m

Yield 6 pancakes

Number Of Ingredients 12

2 apples (peeled & cut into pieces)
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon lemon juice
2/3 cup flour
5 tablespoons sugar
3/4 cup milk
3 eggs
1 pinch salt
2 tablespoons butter
icing sugar, for dusting
whipped cream, for serving

Steps:

  • Heat oven to 450'F.
  • Grease the insides of 6 large muffin tins with a little butter & sprinkle in a little sugar and tip to coat.
  • Toss the apple pieces with the cinnamon, brown sugar and lemon juice.
  • Over a medium heat melt a little butter and add the apple pieces.
  • Cook gently for 10-12 minutes until lightly caramelised.
  • Leave to cool for about 5 minutes.
  • Divide evenly into the 6 muffin pans.
  • Melt the 2Tbsp of butter and add with the flour, sugar, milk, eggs & pinch salt to a food processor and mix together for 3 minutes.
  • Pour batter evenly over the apples and bake for 15 minutes. (if making as one large, cook for 20minutes).
  • Tip out from tins so that apples are on top.
  • Dust with a little icing sugar.
  • Serve with whipped cream.

MINI GERMAN PANCAKES



Mini German Pancakes image

Easy as turning on your blender. These delicious morsels are made in muffin tins, topped with your favorite jam and sprinkled with powdered sugar. These are similar to what I used to call Swedish pancakes made in a cast iron skillet and baked in the oven. This is way easier.

Provided by Vicki Kaye

Categories     Breakfast

Time 25m

Yield 18 muffins, 12-18 serving(s)

Number Of Ingredients 8

1 cup milk
6 eggs
1 cup flour, all-purpose
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup butter, melted
jam
powdered sugar

Steps:

  • Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
  • Blend in butter a little at a time.
  • Grease muffin tins well and fill slightly less than half-full.
  • Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
  • Add your favorite toppings and a sprinkling of powdered sugar.

CARAMEL SAUCE



Caramel Sauce image

Provided by Ina Garten

Categories     dessert

Time 4h18m

Yield 5 servings

Number Of Ingredients 4

1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
  • Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

CARAMEL APPLE PANCAKES



Caramel Apple Pancakes image

Do you like to make pancakes on the weekend? Perfect for a late breakfast or for brunch, these tender pancakes are topped and garnished with chopped walnuts. The sauce may be made the night before, if you like. Simply cover and refrigerate, then warm up while the pancakes cook. Depending on the size of the griddle, this makes a batch of 4 or 6 pancakes.

Provided by Bibi

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 15

1 large apple - peeled, cored, and diced
2 tablespoons water
1 cup brown sugar
½ cup heavy cream
5 tablespoons unsalted butter, cubed
⅛ teaspoon salt
2 teaspoons vanilla extract
1 ⅔ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon salt
2 large eggs
1 ¼ cups milk
2 tablespoons unsalted butter, melted
½ cup chopped, toasted walnuts

Steps:

  • Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside.
  • Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples.
  • Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease.
  • Combine flour, baking powder, sugar, and salt in a bowl.
  • Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone.
  • Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes.
  • Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook.
  • Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.

Nutrition Facts : Calories 894.5 calories, Carbohydrate 110.7 g, Cholesterol 193.3 mg, Fat 45.5 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 22.4 g, Sodium 713.1 mg, Sugar 65.6 g

Tips:

  • Use a good quality, ripe apple for the best flavor. A Granny Smith or Honeycrisp apple would be a good choice.
  • Be sure to cook the apples until they are soft and caramelized. This will help to create a delicious and flavorful sauce.
  • If you don't have Calvados, you can substitute another apple brandy or even apple juice.
  • The pancakes can be made ahead of time and reheated in the oven or microwave before serving.
  • Serve the pancakes with a dollop of whipped cream or crème fraîche for an extra special treat.

Conclusion:

These mini German pancakes with apple Calvados caramel sauce are a delicious and easy-to-make breakfast or brunch dish. The pancakes are light and fluffy, and the apple Calvados caramel sauce is rich and flavorful. This dish is sure to impress your family and friends.

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