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German Pancake

German Pancake
PREP TIME
45 min
YIELDS
4 servings

A delicious, thick skillet pancake that’s baked to golden perfection.

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Ingredients

Pancakes

3
large eggs
½
tsp fine salt
3
Tbsp sugar
1
cup milk, warmed
1
tsp vanilla extract
2
Tbsp unsalted butter, melted
1
cup unbleached all-purpose flour
2
tsp vegetable shortening
confectioners' sugar
Marinated Berries or Glazed Apples and Pears, recipes follow
Serving suggestion: Maple syrup

Marinated Berries

2
Tbsp sugar
1
vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
Grated zest of ½ lemon
Grated zest of ½ orange
1
cup water
2
Tbsp freshly squeezed orange juice
1
Tbsp freshly squeezed lemon juice
½
pint raspberries
½
pint blueberries, rinsed
½
pint strawberries, rinsed, tops trimmed, halved or quartered, if large

Glazed Apples and Pears Compote

3
small Granny Smith apples or other tart baking apple (about 1 ¼ lbs)
3
Bosc pears (about 1 ¼ lbs)
Juice of 1 lemon
¼
cup unsalted butter
Grated zest of 2 oranges, plus their juice
2 3-inch-long
cinnamon sticks
2
Tbsp Calvados, Apple Jack, or brandy (optional)
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Directions

Notes

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

Step 1

Preheat the oven to 425ºF.

Step 2

In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.

Step 3

Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.

Step 4

Lower the oven to 350ºF. and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners’ sugar over the pancake. Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples and pears.

Step 5

In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.

Step 6

Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice.

Step 7

Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.

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