|German pancake served with fruit|
I made this one in a round pan and it looks magnificent when it comes out of the oven...you will say: "IT'S SO FLUFFY I'M GONNA DIE"! like the little girl from Despicable Me LOL
|The style sisters german pancake|
|German pancake with fresh fruit|
There are tons of recipes out there but I used this one recently and loved it! http://www.camelotgemsandjewelry.com/about-us-2/culinary/rat/bakery/cakes/german-pancakes It tells you to make sure your eggs are at room temperature and that you warm the milk. The only change I would make is to add a smidgen of salt.
6 eggs, room temperature
1 cup sifted bread flour or all-purpose flour* (I used regular flour)
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly-squeezed lemon juice
Powdered (confectioners’) sugar
2 ) In a large bowl or blender, beat the eggs until light and frothy; add milk, flour, vanilla extract, cinnamon and nutmeg; beat for 5 minutes more. The batter will be thin, but very smooth and creamy. Using pot holders, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet.
3 ) Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
4 ) Bake approximately 20 – 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges) – it may puff irregularly in the center. The timing will also depend on the size of your pan or skillet.
5 ) Carefully remove the pancake from the oven and serve immediately. Once out of the oven, the pancake will begin to deflate.
6 ) Serve with sliced lemons and powdered sugar.