What a way to start the week!!
German Pancakes (or sometimes called dutch pancakes) have a more custard0like consistency. They are the perfect “IN-BETWEEN” of American Pancakes and French Crepe.
My personally favorite is the “deep-dish” version. The way how the pancakes roll up on the sites of the skillet during baking, fold over and create this little nest, waiting for fruity nest-eggs is one of my most cherished child-hood memories.
This is what you will need to feed 4 :
- 1 medium sized skillet (greased)
- 1 large Egg – room temperature
- 2/3 cup Milk – room temperature
- 1/2 cup All-Purpose Flour (really pack the measuring cup firmly with flour)
- 4 tbsp granulated Sugar
- 1/4 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 tbsp Butter
- Preheat oven to 425º F (220ºC).
- Heat the Skillet: Place butter in heavy skillet and place in the oven until butter has melted (just a few minutes, don’t wander off). You can also heat the skillet on the stove top.
- Make the Batter: blend eggs, flour, milk, sugar, vanilla and salt in a blender until smooth.
- Of course, you can also do this step in a large bowl and use a wire whisk to blend the mixture!
- Pour the Batter: Pour the batter in the heated skillet. Transfer the pan in to the oven.
- Bake for 20 – 25 minutes minutes, or until puffed and the side is golden brown and slightly folded over.
- Serve: Remove from the oven, serve in the skillet. We like to add all our desired toppings first and then divide it in to quarters. They are an easy to go breakfast in a napkin as well.
- spinach and fresh goat cheese
- apples and cinnamon (you bake the apples with)
- nutella and bananas
- blackberry preserves and some confectioners sugar dust
- fried mushrooms and cream cheese
The video below describes the whole process again!