June 20, 2010

German Pancake w/ Mixed Berry Syrup

Our cousin Alicia told me I had to try this recipe, and we loved it. It's a little different than what you might think of when you think of a German Pancake. It has more of an actual cake texture and yet still has all the flavor of a german pancake. It was delicious and perfect for a special breakfast!

3 eggs
1 c. milk
1/2 tsp. salt
1/4 c. sugar
1 tsp. vanilla
1 1/2 c. flour
1 tbsp. baking powder
2 tbsp. butter
1 lb. bag frozen mixed berries
1/3 c. maple syrup
powdered syrup for dusting

Preheat oven to 400 degress. Whisk together eggs, milk, salt, sugar, and vanilla. Whisk in baking powder until smooth, then whisk in flour. Let sit at least 10 minutes. Heat an 8 or 10 inch cast iron skillet* in the oven with the butter.

Pour the batter into the pan and bake until the pancake is golden brown, puffed up and set in the center, about 15 minutes.

To make the syrup, heat the berries in a small saucepan with the maple syrup until mixture thickens, but you can still see the berries. Serve warm over a wedge of pancake, dusted with powdered sugar.

*I don't have a cast iron skillet, so I just used an 8x8 glass pan.

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