Saturday, October 18, 2008

Sunday Breakfast: German Pancakes with Apples

Yum.....I love German Pancakes.. (AKA Dutch Baby Pancakes)....almost as much as I love Finnish Pancakes and Pannekoek.....They all run a tied race for me really. One of the things I love about German Pancakes is how easy they are to prepare for company, since you can make one big huge one to share. The German pancake is very much like a popover or Yorkshire pudding. So if you like the texture of Yorkshire pudding, you'll probably be interested in this too. You first preheat your oven to 425F with your baking pan with some butter in it to preheat and brown the butter. (Just like you would preheat the drippings or fat for making Yorkshire Pudding) While that is preheating you make the batter. Just a warning....these pancakes will not be fluffy in texture like traditional american pancakes at all!......They will be quite heavy, much like Yorkshire Pudding.

German Pancakes
6 eggs
1 1/2 cup flour
1 1/2 cup milk
pinch of salt

Preheat oven to 425 F. Melt 2 tbsp butter in a pan in oven until brown and foamy. Careful not to burn. While pan is heating, mix above ingredients together in blender briefly. Once pan is ready, pour batter on top of the melted butter and return pan to oven. Bake for 20 minutes. Will be brown and crusty and puffy. Serve with lemon juice and icing sugar.

You may vary the recipe to serve as many people as needed in the amount of 1 egg per person, 1/4 cup flour per person and 1/4 cup milk per person. When cooking a batch of 2-3 eggs use small 6" pan and bake for 11 minutes. When cooking a batch of 5-6 eggs use a 9x 13" pan and cook for 20 minutes.

If you would like to include apples to the recipe, saute peeled and sliced apples in butter till softened and golden and add to the pan before adding batter. I myself like them with fried bacon, apples and onion added prior to the batter. If you are going to add bacon to the pancake, as with the apples, you must precook it and add it to the pan before the batter just like the one in the picture above. You can use the bacon grease instead of the butter to preheat in the pan if you'd like. You can cook the whole recipe in an oven proof cast iron pan if you have one appropriately sized, and glass bake ware including pie plates work well too.

Well, that was Sunday breakfast..... and for the rest of the day....some sewing. Or trying to sew a Turtwig costume for my son for Hallowe'en......Wish me luck!


Alison said...

Is this your fancy cupcake pincushion? It's very cute!!

LittleRed said...

isn't it cute...I received it through a swap.

Kim said...

This post made me hungry! LOL The cupcake pincushion is adorable too! By the way, I was your partner for the "I Love Your Blog" swap on swap-bot. You are more than welcome to visit my blog as well. I have included you on my blogs I follow list now! :)

Gecko said...

This looks delicious! I don't have a blender though...hmm, any way around that? =S

LittleRed said...

Yep.....You don't need a blender at all. It's just a pancake batter after all. Just add only 1/2 the amount of milk and give it a good wisk to get the lumps out....then add the remaining milk and wisk briefly. And remember the pan needs to be stinkin hot before you add the batter.

Gecko said...

Yummo! I can't wait to give these a whirl, thanks!