Ready in 45 minutes
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.
"I was hankering for something "eggy doughy" and I got it. I made it in a cast iron skillet and followed the recipe. Next time, I'll mix up the topping. My daughter said she liked all of it. Thank you. "- hotstuffnthekitchen
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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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hotstuffnthekitchen 3 weeks agoI was hankering for something 'eggy doughy' and I got it. I made it in a cast iron skillet and followed the recipe. Next time, I'll mix up the topping. My daughter said she liked all of it. Thank you.
Jenstarling 6 months agoI baked at 400, used 3T butter, and soaked up the oil pooling on top with a napkin when it was mostly cooked. This resulted in a pancake that puffed well, even in the middle.
dsrtgypsy 11 month ago
Ladybuglines 1 year agoMade this for many years. Family favorite.
Llleahhh 2 years agoI'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')
TrixieFisch 3 years agoI can honestly say that B.O. Needs better proofreaders!
MysticalStar 3 years ago
schaffs 3 years agoThe recipe lists '1/4 teaspoon nutmeg' and 'salt', but the ingredients list does not show either of those...????
Fabulousy 4 years agoThis 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.
steamykitchen 5 years agoWe make this too in our home! My MIL is German and its great to teach the kids a bit of their culture.
sgrishka 5 years agoThis 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.
frogn 6 years ago[I posted this recipe.]