German Puffed Pancake
Recipes » Breakfast » Pancakes
Try this German Puffed Pancake recipe, or contribute your own. "Brunch" and "Main Dish" are two of the tags cooks chose for German Puffed Pancake.
Yield: 6 Ready in 45 minutes
Cuisine: GermanMain Ingredient: Flour
100% would make again (reviews)
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Notes German Puffed Pancake Preparation
1. For batter: Place 6 tablespoons butter in a 10-inch ovenproof skillet (preferably cast iron) in a 400 degree F oven until butter melts. In a medium bowl, beat eggs until combined. Add flour, milk, 1/4 teaspoon nutmeg, and the salt; beat until smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.
2. For filling: In a medium saucepan, melt the 2 tablespoons butter. Add apples and raisins; cook over medium heat until apples are almost tender; stir frequently. Add the brown sugar and 1/4 teaspoon nutmeg. Cook and stir until apples are well coated and glazed. Remove from heat. If you like, stir in the nuts. Set aside.
3. To serve: Transfer pancake to a large serving platter. Spoon filling into the center of the pancake. If you like, sprinkle with sifted powdered sugar or serve with whipped cream. Serve immediately. Makes 6 servings.
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German Puffed Pancake Reviews
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Made this for many years. Family favorite.
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I'm waiting for it to come out of the oven, so I'll let you know.
My comments are
1: no measurement for the salt (I went with the proverbial 'dash')
2: no temperature for the oven (I presume you meant the oven to be used, as you said 'bake'. I used the old stand-by of 350')
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I can honestly say that B.O. Needs better proofreaders!
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The recipe lists '1/4 teaspoon nutmeg' and 'salt', but the ingredients list does not show either of those...????
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This is an easy breakfast that impresses...and the fragrance ensures everyone will be at the table before it's ready to serve!
As my pantry was bare of dried cranberries, I substituted dried blueberries and was pleased. My child assistant plopped the entire 1/2 cup of brown sugar into the pan before I could judge whether that much was needed. With no cranberry tartness for contrast, a little spritz of lemon juice brightens the dish. The pancake came out with some butter swimming on top, so I will probably experiment and drop off a Tablespoon next time. I also had a 'skin' on the bottom of the pancake, not sure if I did something wrong, or merely didn't have the right utensil to cut through (I'm very careful with my non-stick pans and used a wooden spatula). Thank you for introducing us to the marvels of the Deutch Pfannkuchen. |
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We make this too in our home! My MIL is German and its great to teach the kids a bit of their culture.
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This wonderful recipe was very quick and easy to prepare and made for a real taste treat at Sunday brunch. I've been making different variations of this recipe since I was a young boy. As a child, the first pancake I learned to make was Nalesniki (Polish Crepes), the second was the German Pancake or Dutch Baby. This Old World classic is basically a big popover, cooked in butter and served with hot cinnamony apple slices. It's made with an egg-rich batter and always turns out a little different each time it's made, but it usually poofs up high along the edges while the center stays tin and custardy with a crisp edge.
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[I posted this recipe.] |
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