German Pancake

We were in the hot and windy desert of Palm Springs when we visited a diner for breakfast. On the menu, there was an unfamiliar specialty item, a German Pancake.

Now here are some facts for you

Fact #1: No news to you, breakfast is still my favorite meal of the day.

Fact #2: I have served anything and everything breakfast-related at least once in my house.

Fact #3: To that day, I have never heard of a German Pancake before.

Of course we ordered THE pancake. And were completely blown away. And no, I am not exaggerating.

Billowing up high like a cloud, impressing the pants out of us and all the neighboring tables, our giant fluffy puffy arrived at the table. It looked like a crater of a volcano, with tall crispy sides and a volcanic custard-like center… A cross between a soufflé and an omelet. It was impressive. It was delicious.

Fact #4: I now serve a version of this pancake weekly.

Fact #5: I even stuffed it with meat once.

Each of us takes our German pancake differently. I like mine “skinny.” My daughter prefers it with a spoonful of homemade berry sauce. My son demands his CHOCOLATY! Very chocolaty! And my friend’s son, well as soon as he smells the pancake in the oven, hyperventilates in excitement, “A German Pancake? I love Cucee’s German Pancake!”

Ok, lets do this. A German Pancake recipe for you, times 3: Cucee’s three most asked for variations:

The Classic German Pancake

If you want drama, this is your recipe! It puffs up really high, and when it settles, you’re left with one deliciously custardy breakfast. Serve it with a dusting of powdered sugar.

Ingredients

• 2/3 cup milk
• 3 large eggs
• 2/3 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1/2 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 tablespoon Confectioners’ sugar

Directions

1. Preheat the oven to 450 degrees
2. Place 2 tbs of butter in a 9-inch baking dish. Place in oven until the butter melts, about 2-4 minutes
3. Meanwhile, in a blender, combine the milk, eggs, flour, salt, vanilla and sugar until smooth
4. Remove the pan from the oven, swirling butter to coat the sides
5. Pour the batter into the pan and immediately return the dish to the oven. Bake until puffed and golden-brown, 18 to 20 minutes
6. Working quickly, dust with confectioners’ sugar and serve right away

The Skinny German

This is the lightest variation, both in texture and calories. Less flour, less sugar, less drama and lightness all around. This pancake will not puff up as much but will yield a really tender custard. What can I say, a drama-free pancake! Because sometimes you just need LESS DRAMA in your life!

Ingredients

• ½ cup milk
• 3 large eggs
• 1/3 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1/2 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 tablespoon Confectioners’ sugar

Directions

1. Preheat the oven to 450 degrees
2. Place 2 tbs of butter in a 9-inch baking dish. Place in oven until the butter melts, about 2-4 minutes
3. Meanwhile, in a blender, combine the milk, eggs, flour, salt, vanilla and sugar until smooth.
4. Remove the pan from the oven, swirling butter to coat the sides
5. Pour the batter into the pan and immediately return the dish to the oven. Bake until puffed and golden-brown, 18 to 20 minutes
6. Working quickly, dust with confectioners’ sugar and serve right away

The German pancake with Sauteed Apples

This variation on the Classic, plus lots of extra fiber.

Ingredients

• 2 apples, diced
• 2/3 cup milk
• 3 large eggs
• 2/3 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1/2 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, divided
• 2 tbsp coconut oil
• 6 tbsp brown sugar, divided
• 1 teaspoon ground cinnamon

Directions

1. Melt 2 tbs butter in a small frying pan
2. Add apples and sprinkle with 2 tbs brown sugar and cinnamon. Slowly cook over low heat, stirring occasionally until slices are glazed and tender yet still somewhat firm. Reserve.
3. Meanwhile, preheat the oven to 450 degrees
4. Place 2 tbs of butter in a 9-inch baking dish. Place in oven until the butter melts, about 2-4 minutes
5. Remove the pan from the oven, swirling butter to coat the sides
6. Sprinkle the pan with 2 tbsp brown sugar over the melted butter
7. Spread the apples on top of the brown sugar and sprinkle with 2 more tbsp brown sugar. Put the pan back in the oven to caramelize the apples and sugar
8. Take the pan out of the oven and pour the batter over the apples and immediately return the dish to the oven. Bake until puffed and golden-brown, 18 to 20 minutes
9. Dig in!!!

 

Drink pairing

I take my Skinny German with a cup of Pero (aka fake coffee; also known as coffee substitute.) If you read my previous post on Hell, you’d know why. But, really, this stuff is pretty good for what it is, especially when you try to stay away from the caffeine. Try it!