A Simple Eggy Pancake
This pancake grows up the sides of the pan and forms an amazing, thick, crêpe-y pancake just yearning to be filled with all of your favorite ingredients. It’s a weekend-breakfast family treat that my grandmother taught my mom to make when she married my dad. I used to beg for this every weekend, as a kid. My mom would throw soft butter, brown sugar, cinnamon and roasted apple or pear slices into the middle of the pancake when it came out of the oven and we would all devour it in about 10 seconds flat. You will be amazed at how this looks when it comes out of the oven. Be sure to use a hot, large pan and the magic will happen.
German Breakfast Pancake
- 2/3 cup all-purpose flour
- 2/3 cup whole milk
- 3 large eggs
- 3 tablespoons granulated sugar
- Pinch of salt
- 4 tablespoons unsalted butter, at room temperature
- 3/4 cup raspberries
- 3/4 cup blackberries
- Toasted sliced almonds, for serving
- Confectioners’ sugar, for dusting
Preheat the oven to 400°. Heat a 10-inch cast-iron skillet in the oven.
In a medium bowl, whisk the flour with the milk, eggs, granulated sugar and salt. Remove the skillet from the oven. Add the butter and swirl to melt, then pour in the batter. Return the skillet to the oven and bake the pancake until set and the edges are browned, 18 to 20 minutes. Top with the berries and almonds, dust with confectioners’ sugar and serve immediately.
Originally published on Andrew Zimmern’s Kitchen Adventures on foodandwine.com.
Photograph by Madeleine Hill.