Tuesday, November 9, 2010

German Pancakes


I really like these one the topping are on; it is reminds me of a eclair like taste, where the shell isn't the best alone, but add the fillings and Ooolala!!

6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter

Topping suggestions:
Strawberries
or baked apples with cinnamon
powdered sugar
Buttermilk syrup

1. Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast iron skillet (I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling. While pan is heating, prepare your batter.

2. In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.

Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet.

3. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.

4. Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center). (Mine got SUPER puffy everywhere, kind of weird shaped, but who cares what it looks like, as long as it taste good!)

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