Postbox Live: German Pancake

German Pancake

 

 German Pancake





German Pancake




 

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

Marinated Berries:

 

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

Glazed Apples and Pears Compote:

 

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)

 

 

German Pancake

Directions

 

Start the oven at 425 degrees Fahrenheit.

 

Beat the eggs, butter, milk, vanilla, and sugar in a medium-sized bowl. Blend the flour into the batter until it's smooth. Put aside.

 

For ten minutes, preheat an ovenproof 10-inch cast-iron pan that has been well-seasoned. Take out and apply the shortening on the inside. After adding the batter, bake for fifteen minutes.

 

Reduce the temperature to 350 degrees Fahrenheit and bake for an additional 13 to 15 minutes, or until the cake is puffed and golden brown. Take a knife and run it around the skillet's edge.

 

Sprinkle the pancake with powdered sugar. Serve right away in the skillet over glazed apples and pears, or with marinated berries and maple syrup.

 

6 servings of marinated berries are produced.

 

Add the sugar, water, citrus zest, vanilla bean and seeds to a small saucepan. After bringing to a boil, turn down the heat. Simmer for approximately 25 minutes, or until syrupy.

 

After taking off the heat, pour in the citrus juices. In a bowl, combine the berries. After straining the warm syrup over the berries, let them marinade for half an hour at room temperature.

 

Assist. Compote of Glazed Apples and Pears:

 

Cut the pears and apples into 3/4-inch wedges after peeling and coreing them. Toss the fruit with the lemon juice in a medium-sized bowl.

 

In a medium skillet over medium heat, melt the butter. Incorporate the sugar, orange peel, and cinnamon sticks, mixing until the sugar completely dissolves.

 

After adding the fruit, turn the heat up to medium-high and cook, shaking the pan often, for about ten minutes, or until the fruit is coated.

 

Turn the heat up to high, pour in the orange juice, and continue cooking for another minute or so, or until the fruit can be easily pierced with a paring knife. Stir in the Calvados, if desired.

 

 To ignite the alcohol when cooking on a gas burner, carefully tilt the pan towards the flame; when cooking on an electric burner, hold a long match close to the mixture.

 

When the flame goes out, swirl the pan over the heat. Warm up and serve.


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