aka Dutch baby, Monster pancake, Bismark, Dutch puff
The pancakes puffs way up in the oven,
but it falls fast when it comes out.
Don't worry -- it tastes the same both ways.
Today's recipe is one I have seen on about a million (slight exaggeration) food blogs, but never got around to making. Each time I came across it, I would think, "I really should make that" and then I would tuck it away in the back of my mind where it stays rather dark all the time. In other words, I would forget about it. But something nudged me this week (maybe a lack of meat in the freezer from not shopping) and I decided to make it.
I can't believe I've gone 50 years and never enjoyed this wonderful dish. I loved it, my husband loved it, and the kids all loved it. A grand slam!
On Tuesday, when I decided that German Pancake would be dinner (along with some eggs, bacon and sauteed apples) I did some hunting for a recipe, but I never really found one that would feed all of us and have just the right taste I wanted -- not too eggy. Thus, I made up my own recipe using the ratios of egg to milk and flour that I wanted. It was easy to make and puffed up just perfectly in the oven. The family was pretty much awed at the whole thing.
In terms of dressing the pancake, I went with a traditional squeeze of lemon juice and powdered sugar. My husband and I scooped the sauteed apples onto our slices, but the kids went with maple syrup. If you think you might not like the lemon juice, omit it, but it was not a dominant flavor, just so you know.
This will definitely be a regular dish in our German home from now on, and I am so glad I didn't wait another day to make it. (Neither my German mother nor my German mother-in-law had ever had this dish before, so I can't say it is authentically German, but it sure sounds good.)
German Pancake
serves 5-6 (or more if children are eating)
5 eggs
1 2/3 c. milk (I don't recommend skim)
1 2/3 c. flour (all-purpose)
1/4 c. white sugar
3/4 t. salt
1 t. vanilla
5 T. butter
1/2 a lemon
powdered sugar for dusting
Preheat oven to 400 degrees F.
In a large (12") cast iron or oven safe skillet, place butter over medium high heat. Heat until butter is melted, but be careful not to brown it.
Remove from heat and cool butter.
In a large bowl, beat eggs and milk together with a whisk until very smooth (so you can't see any separate parts of the egg -- all one solid pale yellow). Add flour, sugar, salt and vanilla, and then pour cooled butter in, leaving just a coating on the pan. Stir until batter is smooth, then pour batter back in the pan and immediately place in hot oven.
Bake for 20 minutes. Reduce heat to 350 degrees F and then bake until top is golden brown and very puffy, no more than about 10 minutes.
Remove from oven and immediately squeeze the juice of half a lemon over the top. Sprinkle with powdered sugar. Cut into slices like a pie and serve immediately.
The first half of the rise in the oven.
4 comments:
We love these! In fact, Meg and Pip have started making one for lunch about once a week, and I let them because it has so many eggs. Now, go make a flourless version. :-) I keep meaning to try something.
Although I'm only 1/4 German, I learned much about German cooking from my French-Canadian grandmother who lived with us when I was growing up. My German grandpa would have loved this...it was not in Granny's repertoire. However, my daughter and SIL made a German pancake recently, and they posted a photo on FB with pride. Not bad for someone who is only 1/8 German!
Yuuuummmm, one of my favorites! I put sliced almonds in with the butter, before the batter.
This is on our Sunday brunch rotation. I like how it gets a little crunchy on top. We like to make extra and ave it for leftovers during the week.
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