| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 large eggs
- 1/2 teaspoon fine salt
- 3 tablespoons sugar
- 1 cup milk, warmed
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup unbleached all-purpose flour
- 2 teaspoons vegetable shortening
- Confectioners’ sugar
- Marinated Berries or Glazed Apples and Pears, recipes follow
- Serving suggestion: Maple syrup
- 2 tablespoons sugar
- 1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
- 1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
- Grated zest of 1/2 lemon
- Grated zest of 1/2 orange
- 1 cup water
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1/2 pint raspberries
- 1/2 pint blueberries, rinsed
- 1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large
- 3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)
- 3 Bosc pears (about 1 1/4 pounds)
- Juice of 1 lemon
- 1/4 cup unsalted butter
- Grated zest of 2 oranges, plus their juice
- Two 3-inch-long cinnamon sticks
- 2 tablespoons Calvados, Apple Jack, or brandy (optional)
Instructions
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and butter. Whisk in the flour to make a smooth batter. Set aside.
- Heat a well-seasoned 10-inch cast-iron skillet in the oven for 10 minutes. Remove 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.
- In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
- Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice.
- Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 823 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 132 g |
| Dietary Fiber | 16 g |
| Sugar | 83 g |
| Protein | 13 g |
| Cholesterol | 191 mg |
| Sodium | 384 mg |
Reviews
I have made german pancakes for years that. Always came out perfectly perfectly as picture shown. Howeverr, after moving annd still needing to uunpack boxes, I ooked up a recipe and foun this one. This recipe did not meet expectations.
Excellent. Can’t wait to try it again.
Loved this pancake. I used a blender to mix the ingredients and it made it very puffy.
Really good and not too eggy. Everyone loved it. Would make again.
Easy to make and it came out great! Love the tast of these with a little squeeze of lemon and powdered sugar.
It turned out beautifully and wasn’t that difficult to make. Guess I’m just not a fan of this style of pancake.
Took a photo but not where to post it. I’d probably make it for a guest as it is very impressive. I did like the berry mixture quite a bit.
Be sure your iron skillet is flaming HOT, use vegetable shortening, and pour the batter quickly. Reminds me of making Yorkshire Pudding. Very similar procedure.
that was the best food i’ve ever made!!!! i’m defiantly making that every week end for breakfast and it was very easy to make
This is my FAVORITE breakfast meal. I recently moved out of state from IL to FL so I couldn’t find it anywhere here locally. It’s my bday today so I wanted THIS. Looked online and found THIS recipe. I trusted it because well its Food Network and I’ve never been disappointed by any shows, etc. So, we (my hubby and I) tried it. It was the BEST I’ve ever had and it was free. No long lines, didn’t wait long and made the sides while it was in the oven. WOW, even my picky eater liked it. Thanks Food Network for a great birthday start and another amazingly, delicious meal! SML…Smackling my lips! 🙂
My three sometimes picky kids and I loved this recipe. I don’t like eggy dishes so have usually avoided these puff pancake recipes, but wanted to try something new and am so happy I chose this recipe. The finished pancake did not taste eggy to me at all. We will be making it again for sure, my kids have already asked me to be sure to remember this recipe 🙂
I followed the recipe exactly and it ended up being a huge puffy pancake that easily rose 4 inches above the side of the cast iron skillet. I did notice it looking done earlier than the time indicated so I pulled it out of the oven after just a few minutes at 350 degrees, so 15 minutes at 450 and about 3 minutes at 350 about 18 total. The edges were looking dark and I didn’t want them to burn. After tasting it we decided that that was just the right time to get it out of the oven.
We live over one hour away from the original pancake house and I craze the german pancake from time to time. We no longer have to drive the distance to get a great german pancake. We top our german pancake with lemon juice and powdered sugar. GREAT!!!!!!!!!!!!!!!!!!!!!!