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Sunday Dinner

Our standard on Sunday evening is B for D – Breakfast for Dinner! Scrambled eggs and English muffins used to be the most common variant, but since I got the German Pancake with Apples recipe from Cook’s Country last summer, it’s our new fave. Over the past year I’ve modified and adapted it to create my own version. I’ve tried it with a wide range of fruit. It’s very adaptable.

German pancake
Puffy and delicious

German Pancake with Fruit
Serves 4, as an accompaniment to eggs or salad.

Depending on the fruit you’re using, preheat oven to 425 and set a cast iron pan over low heat while you mix batter, or while prepping fruit.

Dry ingredients, whisk together in large bowl:

  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 3/4 tsp salt

Wet ingredients, whisk together in medium bowl:

  • 5 eggs
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 2-3 Tbsp maple syrup

Add wet to dry, whisking until smooth. Set aside while preparing your fruit of choice:

  • Apples: Peel, core, and slice 3 large or 4 medium apples. Melt 4 Tbsp butter in cast iron skillet. Add apples, 2 Tbsp brown sugar, 1/4 tsp salt, and 1/2 tsp cinnamon. Cook until softened. Then pour in batter.
  • Plums: 12 small or 6 large. Pit, slice, cook very briefly as for apples above, with more sugar to taste if they are sour. (Try cardamom instead of cinnamon)
  • Peaches: Peel and slice 2-3 large peaches into thin wedges. Toss with 2 Tbsp sugar and 1/4 tsp salt. Let stand for up to 30 minutes, then drain, reserving juice. When mixing batter, add milk to peach juice to make 1 cup liquid total. Melt 2 Tbsp butter in skillet, add peaches in a single layer, and pour batter over.
  • Bananas: Melt 2 Tbsp butter in skillet, place 2 sliced bananas in an even layer, sprinkle with 1 Tbsp sugar and 1/4 tsp salt, and pour batter over.
  • Blueberries: Toss 1 cup frozen berries with 1 Tbsp sugar and 1/4 tsp salt. Melt 2 Tbsp butter in skillet, pour in batter, and scatter berries evenly over the batter.

Bake for 15 mins, then rotate pan and bake 2-3 minutes more, until well-browned and very puffy.

German pancake with blueberries
Wedge of blueberry pancake

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