The original source of this frikadeller recipe is my husband’s Danish mother-in-law. Although it requires some work, if you master it, you’ll get obsessed! Warm red potatoes, sweet and sour cabbage, little boiling red potatoes, and a brown sauce go well with these meatballs. Even better, make two batches and slice the extras for a traditional Scandinavian open-faced toast sandwich with mayonnaise the following day!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 9 |
Ingredients
- 6 eggs
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter
- 2 apples – peeled, cored and sliced
- 3 tablespoons brown sugar
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Blend eggs, milk, and vanilla with an electric mixer in a large bowl. Add flour, sugar, salt, and cinnamon; mix just until blended. Set batter aside.
- Melt butter in a 9×9-inch square pan. Arrange apple slices in the bottom of the pan; pour batter over them. Sprinkle brown sugar on top.
- Bake in the preheated oven until puffed and lightly browned, about 20 minutes.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 213 mg |
| Sugars | 14 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy to make with common ingredients and apples off my tree. I made it in my cast iron skillet and it turned out beautifully! I definitely recommend baking it longer.
I made this using 5 eggs cause that’s what I had left on hand,it came out just like the picture.it was one way to use up some apples sitting around.
Ok so I made this recipe. It was very tasty but, I think one should sauté the apples to soften them more and after 20 minutes at 425 degrees it wasn’t close to being done. I almost doubled that time but in smaller increments. Like I said it was tasty. My wife thinks you should have more cinnamon and sugar it there as well. So we did put a little syrup on it.
Turned out great! I did substitute almond flour for half the flour and it did not detract from the outcome. I also recommend slicing the apples thinly, which I did not, so they were not quite done. (Should be added to original recipe. Or, could bake the apples in the pan for 10 minutes before adding the batter, as one other person did. Over all a great eggy apple pancake! My husband loved it.
Delicious! Family gobbled it up! Substituted almond flour and almond milk. Didn’t use brown sugar. Added Maple syrup when served
before I begin, I apologize for not following the recipe this frustrates me, so it’s not really a fair rating but I used the recipe as a guide to make it healthier one, not that this one is necessarily unhealthy I just wanted to make it match my diet. my guess is the original recipe is probably very good as well. so here are my changes: 1. I used 3 eggs + 9 tablespoons of carton egg whites. 2. I used unsweetened almond milk instead of the regular milk 3. instead of using the sugar and brown sugar I use my own blend of stevia and erythritol and then I drizzled the top with about 1/2 teaspoon of molasses to give it the brown sugar flavor 4. I used sprouted wheat flour. that being said , and this may be my fault for the different ingredients, but I did have to bake it about 50 minutes instead of the 20 because the egg did not set up but the results we’re like a baked French toast. I really liked this! my only thing that I would change would be to cook the apples before hand, they were still crunchy but that may also be my fault for using crunchy apples to start with. with my changes the nutrition info is 128 calories per serving 5 grams of fat 12 net carbs 6 grams of protein I topped this with sugar free maple syrup and it was wonderful! Thanks for sharing!!
I usually make a more complicated German Oven Puff Pancake and was looking for a quick fix this morning. Loved the fact you just put apples in oven, verses cooking on stovetop. I found the apples floated to the top, as someone else mentioned but I diced up the apples vs slicing them in larger chunks. I liked seeing the apples, as this is how it should be. The apples were al dente which was enjoyed. Pancake puffed up beautifully. I added a considerable amount of cook time. I followed recipe exactly otherwise. Will make it again!
Overall the flavor on this is wonderful. For some reason, it always comes out with a slightly wet bottom. If I bake it longer, the top burns. But the taste is wonderful! I usually sprinkle a little cinnamon/sugar mixture over the top to give it a little color and extra flavor.
Runny. Had to bake for an additional 15 minutes and still had liquid sitting on top. Very “eggy”.
We loved this and made it again 3 days later. I loved the custardy part/ With fresh Michigan apples it was a keeper
This has been a family favorite since 1980. I use 1 stick of butter (1/2 cup) and make it in a 9×13 pan so it doesn’t overflow. My mother-in-law used to can apple slice with cinnamon candies only to be used for this dish. Allrecipes is a wonderfull site to use when I’m traveling & showing grandkids how to make family staples.
Calling this a pancake is definitely a misnomer. It would be more accurate to call it a baked apple custard. We made the recipe exactly as written (otherwise how do you give an accurate review?) and even though it wasn’t what we expected it was still a success. My daughter loved it.
I made it in 8×8 dish, since that’s all I had. Won’t do that again! Had to cook way too long. Very tasty. My son rated it 5 stars! I also the in some cranberries. Tis the season! Next time I’ll try following some other reviewer’s advice.
Delicious! This is essentially a German pancake with apples. I baked the apples for a few minutes to soften them up before adding the egg mixture. I have made it twice since finding the recipe about a month ago.
My family enjoyed it . They said it was like apple pie.
2nd time making this and it came out roughly the same. If I make it again I’ll include more spices as there isn’t much flavor.
Reduced milk to one cup, added 1 tsp baking powder. Sauteed apples in butter with 1/4 C brown sugar before adding batter, then finished as per recipe. This gave a lighter, more bready consistency when baked. Recipe as written yields a somewhat custardy texture. Still delicious. This is a family fave!
Just made this and the family is devouring it! It is delicious! The only reason it didn’t get 5 stars is, this is not a 20 minute cook time dish. by the time i got it out of the oven, it was liquid in the center still. They were all so hungry i had to cut the slices and microwave it the rest of the way! I changed it up a little with putting cinnamon, nutmeg, baking powder and allspice in the batter, and I sprinkled cinnamon on the apples too. The family is loving it! Just cook it about 45 minutes. i
My family loved this!! It’s an easy recipe with on hand ingredients. Good recipe for kids to help with. My son & I made this a few times last week with apples from our apple tree (I don’t know what kind). *1st time made it exactly the way listed except a slightly bigger pan. Tasted really good. We thought it came out like a firm custard texture & kind of thick. I used 3 med-lg apples & thought it needed more. *2nd time I used reviewer’s suggestions I added 1/4 tsp allspice w/the cinnamon & mixed in with the apples & let them sit while the butter melted in a 2qt glass rectangle dish. Then I put apples in dish & cooked them “until they sizzled” like a reviewer said. Then added the batter & baked per recipe directions. Again delicious!! We are making another batch tomorrow. Bigger baking dish & 4 lg apples sliced is what we liked best. Thanks for the recipe!!
This was delicious! It’s so easy to make and it’s a quick dinner solution.
I made this with pears and it was just as tasty as with apples. I will definitely make this again.