German Pancakes


Aaron, aka The Breakfast King, knocks it out of the park yet again! He whipped up these babies in no time and they looked so perfect, I hesitated to eat them (but for no longer than a couple of seconds). This is a Taylor family favorite for breakfasts, and my mother-in-law made it for them all the time, only for some reason, they called them souffle. I, on the other hand, had never had German pancakes before.

I slept in this morning, and as I stirred awake, I could hear Aaron pottering around the kitchen below. I knew he was making something yummy but I could not imagine that he would make these perfect, puffy pancakes from Our Best Recipes by Better Homes and Gardens. He just shrugged off the praise (although I could tell he was loving my audacious praises), and said they were really easy to make.

Don't you want to try it for yourself?
Wait no more! Go ahead and impress your family or guests with these beautiful pancakes!

INGREDIENTS

2 Tbsp butter
3 eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp salt
1/4 cup orange marmalade (I had peach marmalade, so that is what I used.)
3 cups sliced fresh fruit (such as strawberries, nectarines, pears or peeled peaches. You can really use whatever you fancy here - super versatile)
Powdered sugar (optional)
Whipped cream (optional)

DIRECTIONS

Preheat oven to 400 degrees F. Place butter in a 10-inch ovenproof skillet. Place skillet in oven for 3 to 5 minutes or until the butter is melted.

For the batter, in a medium bowl, use a wire whisk or beater to beat eggs. Add flour, milk, and salt; beat until smooth. Immediately pour into hot skillet. Bake for 20 to 25 minutes or until puffed and browned.

Meanwhile, in a small saucepan, melt the orange marmalade over low heat. To serve, top pancake with fruit, spoon melted marmalade over fruit. If desired, sift powdered sugar over top and serve with whipped cream. Cut into wedges and serve warm.

Makes 6 servings. (I can tell you, I didn't wait for this to be cut into wedges - I just dove right in. )

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