The summer before I was set to start my senior year in high school, I took on my very first job as a stock girl/sales clerk at a very cute and unique gift shop in our local mall.
It was called “A Touch of Country” one could find most unique handmade gifts, pretty scented candles, greeting cards and in the back of the store was a HUGE cookbook section. My boss “Barb” was an avid cook. She assigned me to take care of this section of the store and I was in complete heaven.
It was in this little corner of the store that I discovered who Martha Stewart was and were I cracked opened the Julia Child’s cookbook “Mastering the Art of French Cooking” for the very first time.
Back in the 80’s cookbooks were not as colorful and picture oriented as they are now. You had to read instructions to recipes without really getting to see what the end result may look like. I stumbled across a recipe called “German Pancake” (also referred to as “Swedish” or “Dutch” Pancake”) it seemed simple and yummy. But I never made it , I was too preoccupied doing all the things teenage girls do and staying home on a Saturday night to make “German Pancake” was just not a priority back then.
Until one day “Barb” took me to a pancake house for breakfast. It was on this day that I had “The German Pancake” a glorious concoction of 2,000 plus calories that was puffy like a beautiful cloud, had crisp little edges and smothered with melted butter. Then it was finished off with a fresh twist of lemon juice and sprinkled generously with powered sugar……..WOW it was life changing.
It still is life changing and you would be foolish to let time pass you by without ever making it. It’s too easy for words to make and the the toppings for it are endless. Recently I made two of my own versions of this. The base of this recipe was found in Chrissy Teigen’s – Cravings Cookbook.
Here is a list of possible toppings for this gorgeous pancake:
Fresh squeezed lemon juice
Mini chocolate Chips
Fresh chopped berries- Blueberries, Strawberries, Raspberries
Chopped nuts: pecans, walnuts, pistachio’s, toasted almonds
- 1 Cup all-purpose flour, sifted
- 4 large eggs
- 1 cup whole milk, at room temperature
- ½ teaspoon kosher salt
- 4 tablespoons (1/2 stick ) butter, melted, plus softened butter for serving
- Powdered sugar for dusting
- Preheat oven to 475 degrees
- In a blender, combine the flour, eggs, milk, salt and 2 tablespoons of melted butter and blend until smooth with no lumps. 20 to 30 seconds.
- In a 10 inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the the oven. Bake until the outside of the pancake is puffed and a deep golden color. 17 to 18 minutes.
- Remove from the oven, drizzle with melted butter and cut into quarters.
- ** You can also pour syrup over the pancake and sprinkle with powdered sugar**