German Pancake

Once again I am bringing a breakfast food we had for dinner…because that is what we often do around here. I’ve gotten around to making more of them for brunch on the weekend, but sometimes it is easier for dinner when I can be louder while cooking (for lunch, the Chiplet is often napping until right before we eat, so I wouldn’t be able to do things like use a blender/etc. This recipe doesn’t look like much, but it was tasty and enjoyed by all of us.

Eggy, kind of like bread pudding and a pancake combined.

If you have a larger skillet that can go in the oven, then go for it. But I’m also here to let you know that my Dutch oven version was still good. And orange zest tasted good, too, if you want a sweeter one rather than a tart lemon one.

Directions for German Pancake

Slightly adapted from America’s Test Kitchen

  • 1.75 cups (8.75 ounces) flour
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon grated lemon zest (I used orange zest)
  • 1/2 teaspoon kosher salt
  • Pinch ground nutmeg
  • 1.5 cups milk
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 3 Tablespoons butter
  • Turbinado or more granulated sugar, for topping

Preheat the oven to 375 degrees F. Have an oven rack on the lower-middle position.

In a large bowl, whisk the flour, sugar, lemon or orange zest, salt, and nutmeg.

In a medium bowl, whisk the milk, eggs, and vanilla. Take 2/3 of the milk mixture and whisk it into the dry ingredients until no lumps remain.

Slowly whisk in the remaining milk mixture until it is smooth.

Take a 12-inch oven-safe skillet (I used my Dutch oven instead) and melt the butter over medium heat. Once the butter is melted, add the batter to the skillet, then remove from the heat and place immediately into the oven.

Bake until the edges are a golden brown and the center is just starting to brown, 30-35 minutes. Place the skillet on a wire rack to cool. Sprinkle with some sugar, if desired.

Brown Sugar-Apple Topping

  • 2 Tablespoons butter
  • 1/3 cup water
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1.25 pounds (3-4 medium apples) Braeburn/Honeycrisp/Fuji apples peeled, cored, halved, and cut into 1/2-inch cubes

Melt the butter in a medium-large skillet. Add the water, brown sugar, cinnamon, and salt. Stir/whisk until the sugar dissolves.

Add the apples, increase the heat to medium-high and bring the mixture to a simmer.

Cover, stirring occasionally, cooking at a simmer for about 5 minutes.

Then remove the cover and cook for an additional 5 minutes until the apples are tender and the sauce has thickened.

Directions for German Pancake (without pictures)

Slightly adapted from America’s Test Kitchen

  • 1.75 cups (8.75 ounces) flour
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon grated lemon zest (I used orange zest)
  • 1/2 teaspoon kosher salt
  • Pinch ground nutmeg
  • 1.5 cups milk
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 3 Tablespoons butter
  • Turbinado or more granulated sugar, for topping

Preheat the oven to 375 degrees F. Have an oven rack on the lower-middle position.

In a large bowl, whisk the flour, sugar, lemon or orange zest, salt, and nutmeg. In a medium bowl, whisk the milk, eggs, and vanilla. Take 2/3 of the milk mixture and whisk it into the dry ingredients until no lumps remain. Slowly whisk in the remaining milk mixture until it is smooth.

Take a 12-inch oven-safe skillet (I used my Dutch oven instead) and melt the butter over medium heat. Once the butter is melted, add the batter to the skillet, then remove from the heat and place immediately into the oven. Bake until the edges are a golden brown and the center is just starting to brown, 30-35 minutes. Place the skillet on a wire rack to cool. Sprinkle with some sugar, if desired.

Brown Sugar-Apple Topping

  • 2 Tablespoons butter
  • 1/3 cup water
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1.25 pounds (3-4 medium apples) Braeburn/Honeycrisp/Fuji apples peeled, cored, halved, and cut into 1/2-inch cubes

Melt the butter in a medium-large skillet. Add the water, brown sugar, cinnamon, and salt. Stir/whisk until the sugar dissolves. Add the apples, increase the heat to medium-high and bring the mixture to a simmer. Cover, stirring occasionally, cooking at a simmer for about 5 minutes. Then remove the cover and cook for an additional 5 minutes until the apples are tender and the sauce has thickened.

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2 thoughts on “German Pancake

  1. Pingback: Mixed Bag Mondays: Near Misses | fudgingahead

  2. Pingback: Mixed Bag Mondays: Near Misses | fudgingahead

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