German pancakes—a new favorite thing

Mr. G and I had this for breakfast yesterday and were AMAZED at the deliciousness.  Now I know it sounds crazy that a pancake with fresh lemon juice poured over it would be good but trust me it was wonderful.  I found the recipe below on the web and plan to try it soon–but it does sound alot like what we had.  The pancake is not what we (Americans) think of when we hear pancake.  It is more like a thick crepe.  The way it was served to us was:  the pancake was on a plate.  It had been filled with butter (which had melted) and a GENEROUS amount of powdered sugar.  Then it had been folded up into 4ths so that the butter and sugar mixed together and melted on the inside.  It was brought to the table with two lemons that had been cut in half.  The waitress squeezed the lemons into a bowl, unfolded the pancake, poured the lemon juice all over the pancake and folded it back up.  The end result was this lemony sauce full of goodness.  Can’t wait to make it for the boys–they LOVE lemon! 🙂

http://whatscookingamerica.net/Eggs/GermanPancake.htm
Scrumptious! Bring this spectacular breakfast or brunch dish to the table as soon as it comes out of the oven for a lot of oohs and aahs! A German Pancake is a cross between a soufflé and an omelet – it is a light, airy pancake with sides
Makes 4 to 6 servings:

6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract

5 tablespoons butter
Freshly-squeezed lemon juice (2 lemons at room temp)
Powdered (confectioners’) sugar (about 1/4 C)

*Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won’t be as spectacular.

Instructions:
1. Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast iron skillet (I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling. While pan is heating, prepare your batter.

NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast iron skillets, oven-proof fry pans, baking dishes, paella pans). Like I said before, I prefer using a cast iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly.

2. In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet.
3. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
4. Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges – it may puff irregularly in the center).
5. Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
6. To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar.

Topping Ideas:
Sifted powdered (confectioners) sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)

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