Wednesday, March 30, 2011

German Pancake- Recipe Review

I have been seeing these beauties all over the last few weeks, so I thought I would try my hand at one. I really liked this and will be making it again. I loved that it was simple to make. It had great texture, the crust was crisp and the inside was light and airy. The flavor was great, it wasn't too sweet and had a lovely vanilla and lemon flavor. This is very much a popover- pancake hybrid. I served mine with sliced strawberries and a squeeze of fresh lemon.

Mine looked pretty close to the picture
German Pancake- Woman's Day Magazine
  • Active Time: 10 minutes
  • Total Time: 25 minutes

Recipe Ingredients

    • 4 large eggs
    • 1/2 cup whole milk
    • 1/2 cup flour
    • 1 Tbsp granulated sugar
    • 1/2 tsp pure vanilla extract
    • 1/2 tsp grated lemon zest
    • 1/4 tsp kosher salt
    • 2 Tbsp unsalted butter
    • Confectioners’ sugar, for serving

Recipe Preparation

1. Heat oven to 425°F. In a blender, purée the eggs, milk, flour, granulated sugar, vanilla, lemon zest and salt until well combined.

2. Heat a medium or large (9- to 10-in.) cast-iron skillet over medium heat. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Dust with confectioners’ sugar, if desired.

Note: I didn't have a cast-iron pan, so I used my stainless steel one. It worked fine, it just took a little longer to cook.

Happy Cooking!


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