Friday, May 20, 2011

German or Puff Pancakes

This morning I decided to make something domestic for my family since I've been out of town a lot in the past couple of weeks. It is nice to get back into my routine, and put something tempting on the table for my family.

While I have several recipes for german pancakes, most of them have a ton of butter and turn out super greasy.
I went in search of something new this morning, and happened across a recipe from The Food Network.
I actually followed this recipe almost to the T (not a common occurence), and I loved how it turned out. Due to the addition of a little bit of sugar and vanilla, this didn't taste eggy, and had more of a custard like taste.

Here's the recipe~hope you enjoy it as much as my family did - we'll be making this one over and over!

  • 3 large eggs
  • 1/2 teaspoon fine salt
  • 3 tablespoons sugar
  • 1 cup milk, warmed
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (OR I Can't believe it's not butter)
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons vegetable shortening
  • Confectioners' sugar, canned peaches or pears, berries, or maple syrup


Preheat the oven to 425 degrees F.  Place a well seasoned 10 inch cast iron skillet in the oven for 10 minutes (or as oven is preheating.)
In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter.
Remove skillet from oven, and brush the inside with the shortening. Pour in the batter and bake for 15 minutes.
Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 13 to 15 minutes more. Run a knife around the edge of the skillet. Sift the confectioners' sugar over the pancake. Serve immediately in the skillet with maple syrup, marinated berries, or glazed apples and pears.
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